Spinach and Bacon Frittata

by Erin, The $5 Dinner Mom on June 18, 2009

Spinach and Bacon Frittata | 5DollarDinners.com

We love breakfast for dinner.  Really anytime, but especially for fast and easy dinners on busy weeknights!

NOTE: Skillet is HOT when it comes out of the oven.  Do NOT attempt to grab the handle without a hot pad. Not that I have personal experience :(

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Spinach & Bacon Frittata

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 20 minutes


  • 4 slices bacon, crumbled ($.83)
  • 8 eggs ($.80)
  • 1/4 cup milk ($.03)
  • 1 tsp salt and pepper, each
  • 1/2 onion, sliced into circles ($.15)
  • 2 tsp olive oil ($.05)
  • about 3 cups spinach (free from garden)
  • 1/2 – 1 cup shredded cheddar cheese ($.75)
  • 6 pieces of bread ($.40)
  • 2-3 Tbsp (dairy free) margarine ($.20)
  • Serve with fresh bananas ($.20)


1. In bowl, whisk bacon crumbles, eggs, milk, salt and pepper.

2. In skillet, saute onions in 2 tsp olive oil.

3. Once brown, add a few tsp of water and cook another 1-2 minutes.

4. Add spinach and cook over medium heat for 2 minutes, until it wilts.


5. Pour egg mixture over the spinach and onions.

6. Cook over medium heat for 5 minutes, until…

7. Until the eggs have set around the edges.

8. Bake at 450 for 5 minutes.

9. Add shredded cheese to the top and bake another 1-2 minutes until cheese melts. (I omitted this, but this is how I’ve done it before!)

10. Serve with toast and bananas.

Cost $3.41

P.S.  Yes, I was distracted by 2 screaming toddlers and was not paying attention when I grabbed the handle without a hot pad.  I burned (first degree) all 4 fingers and part of my palm.  I’m taking good care of it, under the supervison of my sister who is an MD!  (So thankful she answered when I called!)

{ 23 comments… read them below or add one }

Carrie June 18, 2009 at 6:23 pm

this looks delicious. i’ve had the same problem with taking no knead bread out of the oven. any time i put a pot or pan in the oven now i leave my oven mitts on the whole time so i don’t forget.


Kristal June 18, 2009 at 8:33 pm

Ouch! I’m sorry you got burned.

I don’t have an oven proof pan… but this looks yummy!


momlovesbeingathome June 18, 2009 at 8:36 pm

That looks really good!

I’m so sorry about your burn!! That sounds terrible! Yea for sisters who are doctors! :)


Cindy June 18, 2009 at 8:55 pm

That has to hurt. I got burned two weeks ago when I was boiling potatoes to freeze for mashed potatoes. I still have a scab. Sorry this happened to you.


Lauri June 18, 2009 at 9:26 pm

Thinking about making this for Father’s Day breakfast. Looks good. What size of a pan did you use?


Erin June 18, 2009 at 9:59 pm

I think it’s a 10 inch skillet.


CindyLou June 18, 2009 at 9:38 pm

Yum. Looks like something to try this weekend for breakfast with all that fresh spinach now ready from the garden. Thanks for the idea.


Chookiechick June 18, 2009 at 9:58 pm

I burned myself in exactly the same way with a cast-iron skillet fresh out of the oven. It hurts badly, but mine healed well so hopefully yours will too.

The frittata looks delicious. I will have to make this next week.


Marianne June 18, 2009 at 10:25 pm

Yum…I love spinach but don’t think I could convice my smallfolk of it’s deliciousness!

Remind me to buy you an aloe plant for your kitchen window sill!

Take care.


Becky June 18, 2009 at 10:31 pm

I’m so sorry you burned your hand!!

We have a dish in our household called “The Finger Burning Special”. Its not anything fancy, just pork chops with cream of mushroom soup over the top. Then you take it out near the end of cooking time and add french fried onions and cook for another 5 min. Only I forgot after putting the onions on that the pan was hot and burned all, yes all, of my fingertips. It was horrible! I had to miss work because I taught band and there was no way I could teach clairnet the next day. :)
But they healed and I am just fine, and now we have a funny story to tell. :)
Hope you heal quickly!!!


Crista June 18, 2009 at 11:32 pm

That looks good, even if I’d have to make it for myself ;o). I’ve grabbed a pan out of the oven before with my bare hand, by accident. Not fun. Hope yours heals fast!


fairydust June 19, 2009 at 8:41 am

Looks delish – I will most definitely have to try it!!!

So sorry about your burn; that sounds terribly painful!!! :(


Mandy June 20, 2009 at 8:02 pm

I hope that your burn is healing nicely. I wanted to know if I could successfully substitute some egg whites for some of the eggs. Thanks for all of the amazing and useful information and recipes.


Tina June 22, 2009 at 3:18 pm

I just found eggs on a huge special (5 dozen for $2), and remembered this as one of the ways we’re going to be using up eggs in the next few weeks. Probably going to use the last of my spinach from the garden to make it thought! :)


Mom2TwinGirls June 24, 2009 at 6:08 pm

This is the 1st recipe I have made from your site. My girls (19 months) actually ate spinach because it was so yummy! I didn’t add the bacon but put in green peppers instead. This is my first frittata! Thanks.


SusieQ June 26, 2009 at 1:24 pm

Thanks for this great recipe! I just bought my first cast iron skillet a few weeks ago, to make a frittata from another cook’s recipe. When I saw yours, it came at the perfect time as I had some spinach to use up beofre it got unusable. One change I made was 12 eggs instead of 8, because I have a 12″ pan and 8 eggs don’t fill it enough.


Jeannine July 6, 2009 at 7:06 pm

Just made this tonight and it was fantastic. Perfect when paired with a homegrown canteloupe.


Erin Rose August 30, 2009 at 3:29 pm

I whipped this up this morning. I had some sweet corn cut off the cob that I threw in as well. I wish I would have thrown more corn in. It was yummy. The only thing that I would have changed was to put a tad less pepper – otherwise it was yummy!!!!!


Sersa August 26, 2011 at 5:50 pm

Made this tonight, it was so good and so filling. Thank you.


Colin December 3, 2012 at 3:55 am

Made this tonight for dinner, it was terrific, wife loved it too. Definitely a keeper this one.


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