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A frittata is a simple, versatile dish perfect for any meal. This Spinach and Bacon Frittata combines crispy bacon, sautéed onions, spinach, and melty cheese in a creamy egg base. Follow our frittata ratio to customize your frittata with your favorite ingredients!
Why You’ll Love This Recipe
- Easy to Make: A frittata comes together quickly—just whisk the eggs, cook the add-ins, pour in the egg mixture, and let the stove and broiler do the work.
- Fully Customizable: Follow our frittata ratio to swap in your favorite vegetables, meats, and cheeses.
- Quick Cooking Time: Ready in minutes, making it perfect for busy mornings or a quick meal.
- Perfectly Portioned: Designed for one, so there’s no waste or leftovers.
What I love most about this frittata is how simple it is to make and how beautifully everything comes together. It’s not like an omelet you fold and hope doesn’t tear—this frittata lets every bite shine with perfectly cooked eggs, crispy bacon, and tender spinach. Once you learn the frittata ratio, you can make it your own with whatever you’ve got in the fridge, and that’s what makes it such a go-to favorite for me.
While a frittata is a great meal on its own, it pairs well with a few simple sides. Serve it with Butter Swim Biscuits, a side of crispy Hash Browns, Cheese Grits, or a bowl of Tomato Soup.
Featured Comment
“Delicious and easy to make! Love your recipe, thank you!”
– Julie
Ingredients
The ingredients listed below are for our Spinach and Bacon Frittata, but you can easily customize yours by following the frittata ratio outlined below.
If you have leftover ingredients from this individual frittata recipe, check out our Leftover Ingredients Recipe Finder.
- Eggs: Use 2 large eggs for the base of this frittata.
- Heavy Cream: Adds creaminess. Use 2 tablespoons of heavy cream, or substitute with half-and-half or whole milk. For a dairy-free option, try full-fat coconut milk, though it may slightly change the flavor. Leftover cream? Use it in Crack Chicken, Hashbrown Casserole, or a Mini Pavlova!
- Dried Thyme: Adds depth to the dish. If needed, swap with basil, oregano, or herbes de Provence—use 1/4 teaspoon.
- Salt and Black Pepper: Season with 1/8 teaspoon of each.
- Bacon: One strip of bacon adds savory flavor. Substitute with ham, sausage, or omit for a vegetarian version. Extra bacon? Try it in Broccoli Salad, Loaded Deviled Eggs, or Clam Chowder.
- Onions and Garlic: Use 1/4 cup of chopped onions and 1 clove of garlic for added flavor.
- Spinach: Use 1/4 cup of fresh spinach. Kale or arugula work as substitutes. Leftover spinach? Add it to Tuscan Chicken or a Spinach Turkey Wrap.
- Cheese: This recipe calls for 1/8 cup of shredded cheddar, but Swiss, Gouda, Gruyere, Provolone, or Mozzarella are great options. Use dairy-free cheese if needed.
The Frittata Ratio
Making a frittata is simple when you follow the right ratio.
For a single serving frittata in a 6-inch or 6.5-inch skillet, use:
- Up to 2 ounces of protein (optional)
- 2 large eggs
- 2 tablespoons of heavy cream
- 1/4 to 1/2 cup of vegetables
- 1/8 to 1/4 cup of cheese
If skipping the protein, increase the vegetables for balance.
Our Spinach Frittata follows this ratio, using 2 eggs, cream, vegetables, cheese, and protein in just the right balance, making it an easy, adaptable recipe.
For a larger frittata in a 10-inch skillet, scale up to:
- 6 eggs
- 1/4 cup of heavy cream
- Up to 2 cups of vegetables and/or protein
- 1 cup of cheese
Stick to this ratio, and you’ll have a perfectly cooked frittata every time!
How To Make A Frittata
The photos and step-by-step instructions show how to make a single serving spinach frittata. For exact ingredient amounts and full instructions, see the recipe card below.
- Preheat the broiler to low. In a medium bowl, whisk together the eggs, cream, thyme, salt, and pepper. Set aside.
- Cook the bacon in a 6.5-inch cast-iron skillet over medium-high heat until crispy, about 4 minutes.
- Add onions and garlic, stirring frequently until the onions soften, about 2 minutes.
- Stir in spinach and cook until wilted, about 1 minute.
- Mix cheese into the egg mixture, then pour it into the skillet over the bacon and vegetables. Cook until the edges are set but the top is slightly runny, about 5 minutes.
- Broil until fully set, about 3 minutes.
Expert Tips
- Use the right pan: A 6.5 inch cast-iron skillet is ideal, but any similarly sized oven-safe skillet will work.
- Pre-cook vegetables: Cook onions, garlic, spinach, or any moisture-rich veggies first to prevent a watery frittata.
- Don’t overbake: The frittata should have a custard-like texture. Cast iron holds heat, so it keeps cooking after removal. Broil for 3–4 minutes and check with a toothpick—it should come out clean.
- Stay ready: The ingredients cook fast, so have everything prepped before you start. Keep a close eye on the broiler, as the frittata sets in just 3 minutes.
Frequently Asked Questions
A cast-iron skillet is ideal, but any oven-safe nonstick pan will work. Just be sure it can go under the broiler.
The center should be set but slightly soft, with no runny eggs. Insert a toothpick—if it comes out clean, it’s ready.
Store in an airtight container in the fridge for up to 2 days. Reheat in a skillet over low heat or briefly in the microwave.
Yes, but frittatas are best fresh. If making ahead, store it in the fridge and reheat before serving.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this single serving frittata, customized it with your own ingredients, or tried any recipe from One Dish Kitchen, I’d love to hear about it! Leave a rating and share your thoughts in the comments below.
How To Make A Frittata For One
Equipment
Ingredients
- 2 large eggs
- 2 tablespoons heavy cream
- ¼ teaspoon dried thyme
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 strip bacon -diced
- ¼ cup chopped onions
- 1 clove garlic -minced
- ¼ cup fresh spinach
- ⅛ cup shredded cheddar cheese
Instructions
- Preheat the broiler to low. In a medium bowl, whisk together the eggs, cream, thyme, salt, and pepper. Set aside.
- Cook the bacon in a 6.5-inch cast-iron or oven-safe nonstick skillet over medium-high heat until crispy, about 4 minutes.
- Add onions and garlic, stirring frequently until the onions soften, about 2 minutes.
- Stir in spinach and cook until wilted, about 1 minute.
- Mix cheese into the egg mixture, then pour it into the skillet over the bacon and vegetables. Cook until the edges are set but the top is slightly runny, about 5 minutes.
- Broil until fully set, about 3 minutes.
Notes
- Use the right pan: A 6.5 inch cast-iron skillet is ideal, but any similarly sized oven-safe skillet will work.
- Pre-cook vegetables: Cook onions, garlic, spinach, or any moisture-rich veggies first to prevent a watery frittata.
- Don’t overbake: The frittata should have a custard-like texture. Cast iron holds heat, so it keeps cooking after removal. Broil for 3–4 minutes and check with a toothpick—it should come out clean.
- Stay ready: The ingredients cook fast, so have everything prepped before you start. Keep a close eye on the broiler, as the frittata sets in just 3 minutes.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Delicious and easy to make! Love your recipe, thank you!
Hello! Great recipe! How would you recommend making this in a 5-6″ glass pie dish as a stove-top alternate? I’ve been searching for more single-serving recipes I can bake for a healthier meal. Thank you!
Hi Alyson, While I haven’t tested this specific recipe in a small pie dish on the stovetop, it should work with a few adjustments:
Use low heat: This will help the eggs cook evenly without burning.
Cover the pan: This traps steam for faster cooking and a less rubbery texture.
Check doneness: Gently jiggle the dish – if the center still looks liquid, it needs more time.
Hi Joanie! Thanks for the reply and info. Unfortunately, I was unclear. I want to use the pie dish in the oven, not on top of the stove. I’ve tried a 9″ glass dish in the oven for 30 minutes but expect that is too long for this recipe. What oven temp and time would you recommend? Thanks!
Absolutely! It sounds like you’re aiming for a crustless quiche, which is a perfect use for a smaller pie dish. Here’s how I’d adapt the recipe:
Oven temperature: Preheat your oven to 375 degrees F (the same as our crustless spinach quiche recipe: https://onedishkitchen.com/crustless-spinach-quiche-for-one/).
Cream: Add an extra tablespoon of cream to the egg mixture for a richer texture.
Baking time: Start by checking for doneness around 20-25 minutes. The frittata is ready when the center is set and a knife inserted comes out clean.
Hi Joanie. Another yummy winning recipe! Made it for a simple dinner tonight. I used all veg. Red and Green bell pepper, mushrooms and yellow onion. Sauted in olive oil. Added triple cheddar shredded cheese. I baked for 15 minutes in oven at 350° because my broiler doesn’t really work. Used a salt free pesto seasoning but I have a lot of seasonings that would be fun. Next time I hope I have some zucchini!
Thanks Joanie. 👩🍳
Terrific recipe.