Cheesy Potato Frittata with Spinach and Bacon Recipe

If you’re looking for a cozy, comforting dish that packs flavor with every bite, you’re going to adore this Cheesy Potato Frittata with Spinach and Bacon Recipe. I’ve made this countless times, especially when I need a meal that’s both hearty and quick to pull together. The crispy bacon, tender golden potatoes, melty cheese, and bright spinach all come together beautifully—a real crowd-pleaser whether it’s brunch, lunch, or even a simple dinner. Trust me, once you try it, it’s going to become a go-to favorite for you too.

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Ingredients & Why They Work

Each ingredient in this Cheesy Potato Frittata with Spinach and Bacon Recipe plays an important role in building layers of taste, texture, and color. Choosing good-quality potatoes and fresh spinach makes all the difference, and the combination of Gruyere and sharp cheddar cheese helps the frittata melt beautifully without overwhelming the dish.

• Bacon: Thick-cut bacon adds smoky flavor and a satisfying crispiness; if you’re going vegetarian, olive oil is a solid substitute for the rendered fat.
• Yukon Gold Potatoes: Their creamy texture and buttery flavor hold up well in baking, providing the hearty potato base this frittata needs.
• Eggs: The binding agent that sets all the ingredients into a fluffy, satisfying dish—make sure they’re fresh for best results.
• Milk (or non-dairy milk): Just a bit to lighten the eggs and keep them tender.
• Dijon Mustard: Adds a subtle tang that boosts the egg mixture without being overpowering.
• Kosher Salt and Black Pepper: Simple seasonings to enhance every element.
• Shredded Gruyere or Sharp Cheddar: Cheese that melts smoothly and delivers a rich, savory punch.
• Fresh Spinach: Provides vibrant color and a fresh note that balances the heavier ingredients.
• Green Onions: Their mild onion flavor brightens the dish; toss them in toward the end so they stay soft but fresh.

Tweak to Your Taste

I love how flexible this Cheesy Potato Frittata with Spinach and Bacon Recipe is. Over time, I’ve played around with cheeses and veggies based on what I have in the fridge or what flavors I’m craving. You can easily make it your own and still get that delicious, comforting result.

• Vegetarian Variation: Skipping the bacon? I toss the potatoes in olive oil before cooking to get a nice crisp and add smoky smoked paprika for that extra depth.
• Cheese Swaps: I’ve tried mozzarella, fontina, even pepper jack, and each brings its own character—so pick what you love or have on hand.
• Extra Veggies: Mushrooms, bell peppers, or sun-dried tomatoes all make great additions if you want to boost veggies.

Step-by-Step: How I Make Cheesy Potato Frittata with Spinach and Bacon Recipe

Step 1: Crisp up the bacon low and slow

Start by cooking diced thick-cut bacon in a large, ovenproof skillet over medium-low heat. Patience is key here—cook it slowly while stirring occasionally to render the fat and get those perfect crispy edges without burning. It usually takes around 8 to 10 minutes. Once crisp, use a slotted spoon to transfer the bacon to a paper-towel-lined plate to drain. Trust me, this bacon fat is liquid gold for your potatoes, so don’t wipe the skillet just yet!

Step 2: Sauté potatoes in bacon drippings

With your bacon fat ready and waiting, toss in the diced Yukon Gold potatoes. Cook them gently, stirring occasionally, for about 8 to 10 minutes until they’re fork-tender and beautifully browned. This step infuses the potatoes with smoky flavor and creates a wonderful texture contrast. Don’t rush it or you’ll miss that golden crust, but be gentle when stirring so you keep those potatoes in nice chunks.

Step 3: Whisk eggs and cheese

While the potatoes cook, whisk together your eggs, milk, Dijon mustard, salt, and pepper in a medium bowl until smooth and uniform. Then fold in the shredded cheese. This little mix adds creaminess and a pleasant tang to the frittata, elevating it beyond a simple egg bake.

Step 4: Wilt spinach and green onions

Once your potatoes are tender, stir in the fresh spinach and finely chopped green onions. Cook for just 1 to 2 minutes until the greens wilt but still retain a vibrant color and fresh flavor. This quick sauté softens the spinach perfectly without turning it mushy—definitely a balance worth aiming for!

Step 5: Bring it all together and bake

Return your crispy bacon to the skillet with the potatoes and greens, spreading everything out evenly in a single layer. Then carefully pour the egg and cheese mixture over the top, smoothing it gently with a spatula. Pop the skillet into a 350°F oven and bake for 15 to 20 minutes. Keep an eye on it—the frittata is ready when the eggs are fully set but still moist and tender. No one wants rubbery eggs, so baking just until set is key!

How to Serve Cheesy Potato Frittata with Spinach and Bacon Recipe

Garnishes

I usually sprinkle a little extra chopped green onion or fresh herbs like parsley or chives on top right before serving—it adds a pop of freshness. A light drizzle of hot sauce also makes for a nice zing if you like a bit of heat!

Side Dishes

This frittata pairs wonderfully with a simple mixed greens salad dressed in lemon vinaigrette or some toasted crusty bread if you want to round out the meal. Sometimes I serve it alongside roasted tomatoes or even a side of sautéed mushrooms for a fuller brunch spread.

Creative Ways to Present

For special occasions, I like to slice the frittata into small wedges and serve on a charcuterie board alongside olives, nuts, and cheeses. It’s always a hit and looks super fancy without extra work! You can also bake it in mini muffin tins for individual servings that everyone loves at brunch parties.

Make Ahead and Storage

Storing Leftovers

I keep leftover frittata covered tightly in the fridge and eat it within 2 days for best quality. It tastes great cold right out of the fridge, which makes for an easy snack or light meal the next day.

Freezing

After trying to freeze this frittata a few times, I found it freezes beautifully. Just pop leftovers into an airtight container and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer a gentle oven warm-up at 350°F for about 10-15 minutes. This keeps the texture close to freshly baked. The microwave works in a pinch, but I recommend heating in short bursts to avoid overcooked eggs.

FAQs

Final Thoughts

This Cheesy Potato Frittata with Spinach and Bacon Recipe is one of those dishes that feels like a warm hug on a plate. It’s simple enough for weeknights but impressive enough to serve guests. I love sharing this recipe because it’s approachable, packed with flavor, and so satisfying. I really hope you give it a try and make it your own—I have a feeling it’ll become a beloved staple in your kitchen like it is in mine!

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