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Frittata (with Bacon Spinach Tomato) recipes

The easiest tastiest Frittata recipe! It’s made with plenty of eggs, rich bacon, vibrant brightly flavored tomatoes, fresh spinach and mushrooms. What more could you want for breakfast?


  • 8 oz. bacon, chopped (8 slices)
  • 3 oz. fresh spinach, roughly chopped (3 packed cups)
  • 8 large eggs
  • 1/4 cup almond milk
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup grape tomatoes, halved
  • 1 cup of mushrooms, chopped


  1. Preheat oven to 350 degrees. Oil spray a 9 – 10 inch deep pie dish, set aside.
  2. Place bacon in a 12-inch non-stick skillet and cook over medium-high heat, tossing frequently, until browned and crisp, about 6 – 10 minutes. 
  3. Transfer bacon to a plate lined with several layers of paper towels to drain, leave 1 Tbsp rendered bacon fat in a skillet drain and reserve or discard excess.
  4. Return skillet to medium-high heat, add spinach, mushrooms and saute just briefly until it has wilted, about 15 – 30 seconds, transfer spinach to plate with bacon.
  5. In a large mixing bowl whisk together eggs, milk, onion powder, garlic powder until well combined. Season with salt and pepper to taste*.
  6. Add cooked bacon, tomatoes, spinach, mushrooms and toss mixture to distribute ingredients. Pour into prepared pie dish.
  7. Bake in preheated oven until just set, about 30 – 35 minutes. Cut into wedges and serve warm.

Recipe Notes

  • *Season lightly with salt as the bacon will add salt. I only needed about 1/4 tsp salt.

Try it with other mix-ins here’s a few ideas:

  • Mushrooms
  • Onions
  • Asparagus
  • Fresh herbs
  • Bell pepper
  • Bottled artichokes
  • Sun dried tomatoes
  • Ham
  • Smoked salmon
  • Cooked sausage
  • Fresh herbs (parsley, chives, thyme, basil)
  • Feta, cheddar, mozzarella or provolone cheese or skip cheese if following Phase One of the SP dietary plan

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