Spinach, Bacon & Feta Frittata

What a threesome! Spinach, bacon and feta are like the Three Musketeers of the food world. Whether in a frittata, savoury pie, scone, omelette, quiche — you name it and it will be delicious!

Frittatas are carb free, they look impressive, and they are incredibly easy to make. It’s the perfect weekday dinner turned next morning’s breakfast.

Who’s hungry? Vincent and I, and future Vincent and I who want leftovers the next day. This recipe serves 3-4 people.

Ingredients

  • 300 g diced bacon
  • 500 g fresh spinach leaves
  • 7 courgettes, sliced
  • 1 onion, diced
  • 1 tsp crushed garlic
  • 6 eggs
  • 1 cup milk
  • 2 feta rounds
  • 100 g Edam cheese, grated
  • 1 tbsp olive oil
  • 1 tbsp garlic & herb seasoning
  • 1 tbsp savoury seasoning
  • salt & pepper

Let’s cook

Preheat the oven to 180 degrees Celsius. Add the eggs, milk and seasoning to a mixing bowl.

Whisk the mixture until well combined.

Get a deep-ish frying pan or saucepan that won’t melt in the oven and add a little olive oil to it, over medium heat on the stove. Pop the onions and garlic in there.

Once the onions are translucent, add the bacon.

Once the bacon has cooked a bit, add the courgettes.

Now add all of the spinach. Also sprinkle some more seasoning over it.

Stir it carefully — your pan will overflow for a bit but the spinach should wilt away eventually.

Now pour the egg mixture on top.

Make sure it covers everything.

Crumble feta on top.

Add the grated Edam cheese. Let it cook on the stove for 3 minutes and then pop it in the oven.

While your frittata bakes, take a swig of wine. I’m having Leipoldt Sauvignon Blanc.

After baking for 15 minutes, remove the frittata from the oven and let it cool for 3 minutes before serving.

Dish up and dig in

Serve with a large dollop of your favourite chutney on the side.
We love Mrs Balls chutney!

Get my print-ready recipe here:

Spinach, Bacon & Feta Frittata

  • Servings: 4
  • Difficulty: easy
  • Print

What a threesome! Spinach, bacon and feta are like the Three Musketeers of the food world. Whether in a frittata, savoury pie, scone, omelette, quiche -- you name it and it will be delicious! This recipe is totally carb free, so grab seconds without guilt.

Ingredients

  • 300 g diced bacon
  • 500 g fresh spinach leaves
  • 7 courgettes, sliced
  • 1 onion, diced
  • 1 tsp crushed garlic
  • 6 eggs
  • 1 cup milk
  • 2 feta rounds
  • 100 g Edam cheese, grated
  • 1 tbsp olive oil
  • 1 tbsp garlic & herb seasoning
  • 1 tbsp savoury seasoning
  • salt & pepper

Directions

  1. Preheat the oven to 180 degrees Celsius. Add the eggs, milk and seasoning to a mixing bowl.
  2. Whisk the mixture until well combined.
  3. Get a deep-ish frying pan or saucepan that won’t melt in the oven and add a little olive oil to it, over medium heat on the stove. Pop the onions and garlic in there.
  4. Once the onions are translucent, add the bacon. When the bacon has cooked a bit, add the courgettes.
  5. Now add all of the spinach. Also sprinkle some more seasoning over it. Stir it carefully; your pan will overflow for a bit but the spinach should wilt away eventually.
  6. When the spinach has wilted, pour in the egg mixture. Ensure it covers everything. Then crumble feta over it.
  7. Add the grated Edam cheese on top. Let it cook on the stove for 3 minutes and then pop it in the oven.
  8. After baking for 15 minutes, remove the frittata from the oven and let it cool for 3 minutes before serving.
  9. Serve with a big dollop of chutney on the side.

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