Loaded Baked Frittata

By Genevieve Ko

Recipe Overview

• Total Time: 45 minutes (prep and baking)

• Rating: 4.0/5 (3,523 reviews)

• Comments: 250 comments

Description

This loaded baked frittata is a savory, hearty egg dish defined by its rich layers of flavor: tender sautéed onions, crisp bell peppers, and fresh spinach, infused with crispy bacon and creamy goat cheese. Its sturdy texture ensures it holds together beautifully, whether served warm from the oven or at room temperature, making it ideal for standalone meals, quick lunches, or creative sandwich fillings. A versatile classic, it also adapts to leftovers—commenter Joan suggests adding roasted baby potatoes to repurpose leftover peppers and onions, elevating it into a more substantial, customizable dish.

Ingredients (Serves 4)

• 8 large eggs (1 cup beaten)

• 1 medium yellow onion, diced

• 1 red bell pepper, diced

• 2 cups fresh spinach, chopped

• 4 oz thick-cut bacon, cooked and crumbled

• 2 oz fresh goat cheese, crumbled (plus extra for garnish, optional)

• ½ cup shredded cheddar cheese (optional, for added richness)

• 1 teaspoon olive oil

• Salt and freshly ground black pepper to taste

Cooking Steps

1. Preheat & Prep: Preheat oven to 375°F (190°C). Use an oven-safe skillet (non-stick recommended) and set aside.

2. Sauté Vegetables: Heat olive oil in the skillet over medium heat. Add diced onion and cook until translucent, 3–4 minutes. Toss in bell pepper and continue cooking for 2–3 minutes until softened. Stir in spinach and cook until wilted, about 1 minute. Remove from heat and let cool slightly.

3. Combine Eggs & Fillings: In a large bowl, whisk eggs until smooth. Add crumbled bacon, cooled vegetable mixture, goat cheese, optional cheddar, salt, and pepper. Gently mix to distribute ingredients evenly.

4. Bake the Frittata: Pour the egg mixture into the skillet. Transfer to the preheated oven and bake for 20–25 minutes, until the frittata is set and edges are golden. The center may still appear slightly jiggly but will firm as it rests.

5. Rest & Serve: Remove from oven and let rest 5 minutes before slicing. Serve warm, or cool to room temperature for cold consumption.

Serving & Storage Tips

• Serving Versatility: Enjoy alone as a breakfast, lunch, or dinner. For sandwiches, layer sliced frittata with greens, avocado, or your favorite condiments (e.g., mustard or pesto).

• Creative Leftover Use: Repurpose leftover sautéed peppers/onions by adding sliced roasted baby potatoes (per Joan’s tip) for a hearty, colorful twist.

• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 10–15 minutes or microwave on low power for 1–2 minutes until warmed through.

Note: Its robust flavor and texture mean it rarely lingers long—savor it while you can!