Hakuna Frittata

I don’t have a whole ton to say as an introduction to this recipe, except that you NEED to make it… soon! It is eggcellent. Don’t be a chicken about it. Really, I’m not yolking. Okay, I’ll stop.

My husband and I recently watched a movie with a character who really likes to make frittatas. I had the startling realization that I’ve never made a frittata… and how can that be?! I immediately (okay, two days later) set out to find the perfect recipe, which I of course then “perfected” further to suit my purposes, and here we are… eating frittata for breakfast two, probably three days this week.

I’m super picky about baked eggs, so I was kind of concerned that this whole thing would be a bust. But if you’re careful not to over bake this, it’s moist and delicious, and loaded with so many other good textures and flavors that it’s nothing like eating a pan of baked eggs. And the REALLY good news is that it’s good reheated! My family eats a little more than half of one frittata for one meal, so I can cut the rest into slices and keep it in the fridge for future breakfasts.

I apologize for the lack of photographic evidence that this recipe can turn out pretty. I made one this morning for us to eat… but then we ate most of it. So…. there’s that.

It’s super easy and pretty quick – the part that takes the longest is cooking your sweet potatoes, and that’s a 5-10 minute, tops, project.

Easy Frittata

Prep Time20 mins
Cook Time10 mins
Servings: 8 people


  • 7 eggs
  • 1/2 tsp. kosher salt divided
  • 1/4 cup heavy whipping cream
  • 4 slices bacon
  • 1 small sweet potato diced
  • 1/2 small onion diced
  • 2 cups spinach chopped
  • 2 garlic cloves minced
  • 1 tsp. dried thyme
  • 1 cup shredded cheddar cheese


  • Preheat oven to 400 degrees.
  • Beat together eggs, 1/4 tsp. kosher salt, and heavy cream. Set aside.
  • Put the chopped bacon in a cold cast iron skillet, then turn heat to medium high. Cook until crispy, then remove bacon with a slotted spoon. Pour all but about 2 T. of bacon grease out of the pan.
    Add the diced sweet potato, onion, and 1/4 tsp. kosher salt and cook until the potatoes are soft.
    When you can easily stab the potatoes with a fork, add the spinach, garlic, and thyme and cook until the spinach is wilted.
  • Stir the bacon back into the veggies, then spread it all out evenly in the pan. Sprinkle the cheese over the top, then pour the eggs over it all evenly. Allow it to sit over the heat until the edges of the eggs just barely start to set, then place in the oven.
  • Bake for 10-12 minutes or until set; test it by cutting a small slit in the middle. If no egs run into the slit, you're good!
  • Allow to cool for about 5 minutes before cutting and digging in!

Leave a Reply

Your email address will not be published. Required fields are marked *