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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!
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.
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.
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!
A frittata is an Italian egg dish, similar to an omelet or crustless quiche, but with a key difference—it’s cooked slowly over low heat, then finished in the oven or under the broiler for a perfectly set texture. Unlike an omelet, which is cooked quickly and folded over the fillings, a frittata allows the ingredients to be evenly distributed throughout.
By following the frittata ratio outlined above, you can easily customize your frittata with ingredients you love. Our single serving Spinach and Bacon Frittata is a great example, combining crispy bacon, sautéed onions, spinach, and cheese for a flavorful, satisfying meal.
Ingredients
The ingredients listed below are for our Spinach and Bacon Frittata, but you can easily customize your frittata using the ratio outlined above.
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.
How To Make A Spinach Frittata
The photos and step-by-step instructions show how to make this Spinach and Bacon 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.
So delicious! I made a thin bagel breakfast sandwich using this recipe.
I have never made a frittata for myself before and wanted to try it. So, I went out and bought myself a 6.5 in. cast iron pan today and made one for my dinner, following your directions. I loved it! Thank you so much for such detailed instructions. I can’t wait to try some variations.
Easy and can be adapted to what is in the refrigerator.
Terrific recipe.
I made this today for lunch with leftovers I had in my fridge- roasted peppers, sausage, mushrooms- and it was amazing! I want to make one big enough for 2 people this weekend. If I double all the ingredients what size pan should I use?
I’m so glad you enjoyed it! If you want to make a larger frittata, use a 10 or 12-inch skillet.
i used a bag of baby spinach bought in the produce by salad bags. after you cook it down is shrinks so much i was able to make 3 small frittatas in a 5.5 inch cast iron pan.
loved this recipe. made two individual frittatas for hubby and myself. no leftovers for garbage. when making a large frittata always had leftovers and they don’t really reheat very well, they get rubbery
Baked it at 350 for 18 minutes in a 6 inch ceramic pie dish. Perfect. The husband doesn’t like any brown on his eggs, so broiling was out. Still amazing.
I’d there any way I could use frozen spinach, seems I am the only one that likes spinach and a bunch is too much for one person
Yes, I recommend that you thaw the spinach and squeeze out any of the water before using in this frittata recipe.
1/8 TSP shredded cheese?
It should be 1/8 of a cup, thanks for catching that! It’s been updated in the recipe.