Spinach Bacon Potato Frittata


I’ll admit, I think it’s funny when a recipe includes all of the ingredients in the name. In the spirit of not being funny, I showed some restraint here and omitted feta from the title. Really this should be called a spinach-bacon-potato-feta frittata.

We have our fair share of eggs around here, and so we have taken to having a frittata each week or so. It saves us money, it’s simple, and it’s delicious. We’ve settled on this combination lately- spinach, bacon, potato, feta- because it is so, so good. 

Before we get started, let me just say I’m so glad I found the traditional foods movement and the Paleo folks, because eggs and bacon are delish, folks, and I’m no longer afraid to eat them with reckless abandon.

So anyway, if you haven’t made a frittata before, it’s like an omelet, only fancy enough to count as supper. It’s important to remember that you can use as many or as few ingredients in any combination you want, and your frittata will still be delicious as long as you cook it in bacon grease. Got it? Bacon grease is the key to happiness. Actual frittata ingredients are far less important.

Spinach Bacon Potato Frittata

  • 9 eggs
  • 6 strips of bacon, cooked and torn into pieces (Full disclosure: we cook a whole pack of bacon and either put it in the frittata… or just eat extra pieces while preparing the frittata.)
  • 3 red potatoes, baked and then cubed
  • 2 handfuls of spinach
  • 1/3 cup feta
  • 1 tsp Burger Seasoning (or 1/4 tsp garlic powder, 1/4 tsp onion granules, 1/4 tsp salt, and 1/4 tsp pepper)

Cook the potatoes and bacon. About an hour before supper time, toss your potatoes in the oven to bake. Just poke them a couple of times with a fork and place them directly on the oven rack. No need to wrap them in foil. You can go ahead and cook your bacon now too.

Once potatoes and bacon are cooked and cool enough to handle, you can get going with the rest of the frittata.

Prep the pan. Select a pan that can also go in the oven- meaning no non-stick surfaces, fancy handles, or anything that can melt. I prefer a well seasoned cast iron pan for this task, because it can easily go from stove top to oven and nothing ever sticks to it (we like this one). Pour some bacon grease (from frying said bacon) in your pan. Swirl around and coat the sides of the pan too. Put the pan on the burner and heat to egg scrambling temperature- medium on our stove.

Preheat the oven. After the pan is heated, go ahead and preheat the oven to 350 degrees F.


Make the frittata.

  1. In a large bowl, lightly beat eggs and add seasoning.
  2. Add cubed potatoes (with peelings), bacon torn into small pieces, two handfuls of spinach, and 1/3 cup feta to the bowl with the eggs.
  3. Pour egg mixture into pan and let it cook for about 10 minutes on the oven top. Upon inspection, the mixture will look solidified, with the exception of the top, which will still contain some runny egg.
  4. While frittata is cooking, preheat the oven to 350 degrees F.
  5. Transfer the pan to the oven to bake for another 5 to 10 minutes.
  6. Remove from oven, being mindful that the pan is HOT. We love this cast iron skillet handle mitt (for the hot handle after it’s removed from the oven).




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  1. Mike Bush says:

    I’m glad I’m not the only one that has to cook 12 slices of bacon to get 6 for the dish.

  2. Lindsay says:

    This sounds soooooo good! Unfortunately, my husband doesn’t like eggs. I’ll have to wait until some family comes to town and make it…or just crash your dinner table =)

  3. Hi Ashley! The frittata looks delicious! Thanks for sharing your recipe! Blessings from Bama!

  4. Suzanne Brown says:

    Great recipe, simple and delicious. Threw in a few extras that were hanging out in the fridge. Perfect for an easy and quick dinner.

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