I will eat them in a house. I will eat them with a mouse. I will eat them here and there. I will eat them anywhere... Yep, this is my answer to Green Eggs & Ham…Slow Baked Sautéed Spinach, Bacon & Feta Frittata.
Okay, so bacon is not technically ham, but they are very close relatives – so in my book – it works.
With St. Patrick’s Day just around the corner, and Dr. Seuss’s birthday just past, I can’t help but feel inspired by all of the green I’m seeing…shamrocks and leprechaun hats, pistachio ice cream and sweet pea salads.
Of course I needed to get in on the green act.
Green eggs and ham was the first thing that came to mind and frittata a close second. These are not the food-colored scrambled eggs of my children’s yesteryear. Our green eggs and ham are all grown up…creamy eggs with emerald colored spinach leaves, smoky bacon and a crumble of tangy feta.
This meal, an uncomplicated almost effortless endeavor, is ideal for breakfast, lunch or dinner. And because I had every fridge and pantry item I needed, it was just a matter of minutes before I was enjoying one of the world’s most perfect foods.
Begin by sautéing a couple handfuls of fresh spinach in a nice drizzle of olive oil in an oven-safe pan. I need you to remember two things here: spinach wilts quickly and takes up far less space once it’s cooked down so don’t be afraid to go crazy with the it. And because this is a one-pan meal that starts on the stove but finishes in the oven, choose your pan wisely. Well-seasoned cast iron pans work best, however, my cast iron is too large for this small frittata. Keep this helpful tip in mind should you have a small cast iron.
Next, add a few slices of cooked crumbled bacon to the sauté pan and stir to combine with the spinach.
From here, it’s all about the eggs. Quickly whisk six eggs with 1/4 cup of milk and 1/4 teaspoon of salt; pour it straight over the spinach mixture, then stir until it’s just set.
Transfer pan to a pre-heated 300 degree oven and bake for about 20 minutes. You’ll want the frittata to be just set in the middle with the appearance of custard. Be careful not to over-bake; play it safe by checking the frittata a few minutes before you think it should be done.
Once the frittata is slightly cooled, slice and sprinkle with your favorite feta.
Green eggs and ham never tasted so good!
Buon Appetito!
Print
Slow Baked Sautéed Spinach, Bacon & Feta Frittata
- Category: Breakfast
Ingredients
- 1 Tbsp. olive oil
- 2 handfuls (or more) baby spinach
- 4 strips cooked, crumbled bacon
- 6 eggs
- 1/4 cup milk
- 1/4 tsp. salt
- 1/2 cup crumbled feta
Instructions
- Preheat oven to 300 degrees.
- In an ovenproof pan add olive oil.
- Over medium heat, sauté the spinach until just wilted.
- Add the bacon and sauté for a few more minutes until heated through.
- In the meantime, whisk eggs, milk and salt and stir into the spinach mixture.
- Keep on burner until the egg is just set.
- Transfer pan to the oven.
- Bake for about 20 minutes, until the egg is just set in the middle.
- Remove from oven and cool slightly.
- Cut into 6 slices and sprinkle with crumbled feta.
- Serve.
Ciao!
Annie since I saw it on instagram, my mouth has been watering!! Wish this is my breakfast tomorrow!!
Thanks, Ami!!
That’s one good looking frittata, Annie. I love how easy frittatas are to whip up but they look like you’ve spent a lot of time on them. Beautiful photos, as always!
Why thank you, Geraldine! One of the things I love most about making frittatas is how simple and quick they are to prepare. 🙂
This is truly breakfast bliss, (or dinner for that matter)! You had me at bacon, but the feta cheese definitely sealed the deal!
Oh yes! Bliss indeed! Thanks, my friend!
I’ve been craving frittata and bought the ingredients yesterday for my mom’s version. Yours sounds like such a delicious combination! Adding bacon is genius. This one will haunt me until I make it. 🙂
What they say is true…”Everything’s better with bacon.”! Enjoy!
I love green eggs and ham remakes – this looks awesome!!
Thank you, Trish!!
This is SO gorgeous! I love breakfast any time of day, and eggs are top of the list!
Thank you SO much, Ashley!! Oh yeah…breakfast for dinner is a regular occurrence!
I don’t eat bacon but healthy dose of spinach and feta in this frittata making me crave for a slice now! great click, Annie! thanks for sharing!
Oh yeah – that would be a lovely variation! You really can’t go wrong! Thanks for stopping by, Savita!
I love frittatas. Yours is so pretty and well planned. I would eat it anywhere! Mine are always clean out the fridge and toss it together. I’m really digging those plates too!
I hear you…we’re usually making frittatas from what’s left in the fridge before shopping day…they’re good no matter what we’re adding! Thanks, Rachelle!
We love fritattas!! They are a true life saver.As a bacon lover I need to try this combination soon. ☺
They are simply awesome!! Enjoy, my friend!
This frittata sounds like the best way to enjoy green eggs and ham! It looks absolutely incredible and I would eat this anywhere: )
Thanks so much, Kelly! 🙂
Haha, I wonder if I could get my kids to eat spinach if I just made this and called it green eggs and ham?! Unlikely. Worth a try though, and if not, more for me! This looks wonderful!
Haha! Definitely worth a try! Either way…you win! Thanks, Stacey!
YUM!! I love frittatas!! I need to make this! I have a cast iron and have made them before… delicious!! 🙂
Mmm…this will be good in your cast iron! Enjoy, my friend! 🙂
It’s in my name, so it’s a requirement that I love eggs. Eggs are the ultimate power food especially matched up with some greens and cheese. I’m loving this recipe. I don’t eat pork, but turkey bacon would be a good substitute in this egg frittata!
Hahah! I guess I should have it in my name too! I love eggs! I love your idea for adding turkey bacon…awesome! Thanks, Erin!
Oh Frittata, how I love thee… a simple yet delicious meal to put together when one is short on time, but has a growling stomach. A good way, indeed, to put a bit of St. Patty’s day into one’s life! And I agree, slow baked frittata produces the creamiest, most memorable results. What’s with those amazingly pretty plates? That overhead shot at the table and those beautiful plates, Annie! Where ever did you find them!?
You are correct! When we’re short on time but tall on hunger, frittatas produce all sorts of satisfaction! My beautiful plates resulted from a very successful antiquing excursion I took while in Boston in the fall… I love them too! Thanks, Traci!
I can eat frittata for breakfast, lunch or dinner!Love your recipe Annie, there are all ingredients I love! Pinned!
Thanks so much! We’ll be seeing a lot of this one in our house!
This frittata is so gorgeous, Annie! I love the pretty colors. And the spinach and feta combo sound delicious! Just the kind of breakfast that I need come the weekend!
Oh yeah…this is a perfect weekend meal! Thanks, Gayle! Enjoy!
Very cute post Ann! I love the Dr. Suess humor. I made your delicious corned beef recipe and it was such a huge hit with Tom, that I’m making it again on Thursday when David comes home. I bought a really big chunk of Kerrygold Dubliner, so I’m thinking I will make this Frittata and finish it with the Dubliner in honor of St. Pat’s Day! Thanks again for a great recipe idea!
So first things first… I’m very grateful for your feedback on the panini! I love that you guys enjoyed it! If Dave’s anything like Nick, he’ll love it too! And using the Dubliner for this frittata is a great idea! I’m going to have to do that! Thank you, friend!
I prefer my green eggs with extra spinach and no food coloring…definitely the better way to go! This frittata sounds big on the delicious factor. perfect for breakfast, lunch, OR dinner!
Yes, yes, yes! Just one more example of its versatility!
You had me intrigued with the title. I have never come across a slow baked frittata before. I am curious how different it comes out, I’ll try it next time! PS I agree this is one of the world’s most perfect foods. And one of the most versatile. 🙂
Definitely one of the most versatile…one more reason to love it! 🙂
I’m feeling inspired by all the green I’m seeing these days too! I was so excited when I saw you post this on IG! This looks so good and I’m wishing I had it for breakfast tomorrow! So pretty 🙂
Thank you, Izzy! It’s a keeper!