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Discover How To Make a Frittata with our easy, single-serve recipe featuring spinach and bacon. Ideal for any meal, this small frittata recipe is customizable and easy to prepare.
While a frittata is a great standalone meal, you can also enjoy this single serving frittata with fluffy Butter Swim Biscuits, creamy Chicken Salad, sweet Roasted Carrots, smooth Buttered Noodles, or a refreshing Jello Salad. Each side dish adds its own delightful flavor and texture to your meal.
Why This Recipe Works
- Simplicity: The ingredients are basic, and the cooking process is straightforward.
- Customizability: This recipe offers a spinach and bacon base, but is easily adaptable to various preferences.
- Quick: It takes very little time from start to finish.
- Portion Control: The single serving is perfect for those who don’t want leftovers.
What Is A Frittata?
A frittata is an Italian egg-based dish, similar to an omelette or a crustless quiche. It often includes ingredients like meats, cheeses, and vegetables. Frittatas are cooked slowly over low heat, and then usually finished in the oven or under the broiler.
Scroll down to see our Spinach and Bacon Frittata For One, as well as popular frittata variations.
The Frittata Ratio Explained
Creating a frittata without a recipe is easy once you know the basic ratio.
For a single serving frittata in a 6-inch or 6.5-inch skillet, start with 2 large eggs and 2 tablespoons of heavy cream. Then, mix in about 1/4 to 1/2 cup of vegetables, 1/8 to 1/4 cup of cheese, and optionally, 2 ounces of protein. For a vegetarian version, simply increase the vegetable quantity.
Remember, the key is balancing the eggs with the cream. Adjust the other ingredients as needed.
For a larger frittata in a 10-inch skillet, scale up: use 6 eggs, 1/4 cup of heavy cream, up to 2 cups of vegetables and/or protein, and 1 cup of cheese. This ratio ensures a perfect frittata every time.
Ingredients In A Single Serving Spinach and Bacon Frittata
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.
- Eggs: This recipe requires 2 large eggs. For an egg-free version, opt for a plant-based egg substitute.
- Heavy Cream: 2 tablespoons are recommended for a creamy texture. Substitute with half-and-half or whole milk if needed. For dairy-free, try full-fat coconut milk, though it may slightly alter the taste. Leftover cream can be used in Crack Chicken, Hashbrown Casserole, or a Mini Pavlova!
- Dried Thyme: Thyme adds a great flavor, but basil, oregano, or herbes de Provence can be used instead. Use 1/4 teaspoon of your chosen herb.
- Salt and Black Pepper: Add 1/8 teaspoon of each for seasoning.
- Bacon: Incorporate 1 strip of bacon, or replace it with ham, sausage, or omit it for a vegetarian dish. Got extra bacon? Consider using it in Broccoli Salad, Loaded Deviled Eggs, or Clam Chowder.
- Onions and Garlic: Don’t skip the 1/4 cup of chopped onions and 1 clove of garlic, as they enhance the flavor significantly.
- Spinach: Use 1/4 cup of fresh spinach. Kale or arugula are good alternatives. Any extra spinach can be used in Tuscan Chicken or a Spinach Turkey Wrap.
- Cheese: The recipe uses 1/8 cup of shredded cheddar. Swiss, Gouda, Gruyere, Provolone, or Mozzarella are great options too. Use dairy-free cheese for a non-dairy version.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Frittata Variations
The best thing about a frittata is how versatile it is. Here are a few easy combinations to inspire you. The ingredient amounts listed here are for a single serving frittata cooked in a 6.5-inch skillet.
- Creole Frittata: Follow this frittata recipe but use 2 ounces of diced Andouille sausage instead of bacon, and replace the spinach with the “holy trinity” – 1 tablespoon of chopped green bell peppers, 1 tablespoon of chopped onions, and 1 clove of garlic. If desired, add 1/4 cup of cheese to the egg mixture, pour over the sausage and vegetables. Cook until the eggs are set on the bottom but the top remains slightly runny, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are set, about 3 minutes.
- Vegetable Frittata: Make the frittata base (2 tablespoons of cream, 2 eggs, and seasonings). Heat 1/2 teaspoon of olive oil in the skillet. Sauté 1/4 cup diced zucchini, 1/4 cup of chopped tomatoes, and 2 tablespoons of chopped onions until softened, about 2-3 minutes. Add 1/8 cup of shredded cheese to the egg mixture and pour over the vegetables. Next, pour the mixture into the skillet with the vegetables. Cook until the eggs are set on the bottom but the top remains slightly runny, about 5 minutes. Transfer the skillet to the oven and broil on low until the eggs are set, about 3 minutes.
- Sausage and Pepper Frittata: Make the frittata base. Cook 2 ounces of Italian sausage until browned, about 3 minutes, add 1/2 cup chopped onions and 1/4 cup chopped red peppers and sauté until soft, about 5 minutes. Add 1/4 cup of shredded cheese to the egg mixture and pour over the sausage and vegetables. Cook until the eggs are set on the bottom but the top remains slightly runny, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are set, about 3 minutes.
How To Make A Frittata
The photos and instructions are here to help you visualize how to make a frittata. See the recipe box below for ingredient amounts and full recipe instructions.
- Add the chopped onions and garlic and cook, stirring frequently until the onions are soft, about 2 minutes.
- Stir in the spinach and cook until it begins to wilt, about 1 minute.
- Stir the cheese into the bowl containing the eggs and cream and then pour the mixture into the skillet with bacon and vegetables. Cook until the eggs are set on the bottom but the top remains slightly runny, about 5 minutes.
- Transfer the skillet to the oven and broil until the eggs are set, about 3 minutes.
Expert Tips
- Use the right pan for the job: The very best pan to use for a frittata is a cast-iron skillet. If you don’t have one, an oven-safe skillet will work too.
- Cook the add-ins: Fully cook the onions, garlic, and spinach because you don’t want them to release moisture into the eggs. Keep this in mind if you are adding other vegetables like mushrooms and tomatoes. Cook them first so that they don’t water down the eggs.
- Don’t overbake: A good frittata should have the texture of a custard. If using a cast-iron skillet, the frittata will continue to bake after you remove it from the oven because cast iron retains heat so well. It takes just 3-4 minutes under the broiler to set. To check to see if your frittata is done, insert a toothpick into the center. When the toothpick comes out clean, you’re good to go.
- Watch your frittata closely: The ingredients cook in the skillet very quickly so you’ll need to have all of your ingredients handy when you begin cooking. Since the frittata takes only 3 minutes under the broiler to fully cook, you’ll need to keep a close eye on it during that time.
Make Ahead Instructions
A frittata can be enjoyed immediately or warm. To make a frittata ahead simply follow the instructions to bake your frittata, and then let it cool before covering it in plastic wrap and storing it in the refrigerator up to 4 days ahead of time. Remove the plastic wrap and either reheat in an oven preheated to 350 F until warmed through or in the microwave.
Frequently Asked Questions
We use a 6.5-inch cast iron skillet and find it to be the perfect size for a frittata for one.
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Bake until the center is no longer jiggly and the edges are golden. Be sure not to overcook the frittata or it will be dry and rubbery.
Yes, a frittata is similar to a crustless quiche, and since it’s made without a crust it’s gluten-free.
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 tried this easy spinach and bacon frittata recipe, created your own frittata combination, or tried any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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 , chopped
- ¼ cup chopped onions
- 1 clove garlic , minced
- ¼ cup fresh spinach , packed
- ⅛ cup shredded cheddar cheese
Instructions
- Heat broiler to low. Whisk together eggs, cream, thyme, salt, and pepper in a medium-sized bowl. Set the bowl aside.
- Place a 6.5-inch cast-iron skillet, or a non-stick oven-safe pan, over medium-high heat and cook the bacon until brown and crispy, about 4 minutes.
- Add the chopped onions and garlic and cook, stirring frequently until the onions are soft, about 2 minutes.
- Stir in the spinach and cook until it begins to wilt, about 1 minute.
- Stir the cheese into the bowl containing the eggs and cream and then pour the mixture into the skillet with bacon and vegetables. Cook until the eggs are set on the bottom but the top remains slightly runny, about 5 minutes.
- Transfer the skillet to the oven and broil until the eggs are set, about 3 minutes.
Notes
- Use the right pan for the job: The very best pan to use for a frittata is a cast-iron skillet. If you don’t have one, an oven-safe skillet will work too.
- Cook the add-ins: Fully cook the onions, garlic, and spinach because you don’t want them to release moisture into the eggs.
- Don’t overbake: A good frittata should have the texture of a custard. If using a cast-iron skillet, the frittata will continue to bake after you remove it from the oven because cast iron retains heat so well. It takes just 3-4 minutes under the broiler to set. To check to see if your frittata is done, insert a toothpick into the center. When the toothpick comes out clean, you’re good to go.
- Watch your frittata closely: The ingredients cook in the skillet very quickly so you’ll need to have all of your ingredients handy when you begin cooking. Since the frittata takes only 3 minutes under the broiler to fully cook, you’ll need to keep a close eye on it during that time.
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.