Spinach Frittata with Bacon and Goat Cheese

5 from 2 votes

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A goat cheese and spinach frittata is a great way to use bacon lardons. It's an easy weekend breakfast recipe.

Spinach frittata slice topped with goat cheese and bacon

This frittata is studded with nuggets of bacon lardons, silky sautéed spinach, and creamy goat cheese. You might want a few tips about how to make a perfect frittata first, and it’s a great centerpiece for a weekend spread. If you wanted to add on some easy popovers and fruit salad, you’d have yourself one heck of a brunch.

Bacon, goat cheese, and spinach frittata in frying pan.

Ingredients

  • Extra thick-cut bacon – This recipe uses lardons. If you haven’t before, it’s really easy to learn how to make lardons.
  • Eggs
  • Unsalted butter
  • Shallot – For a subtle sweet and aromatic flavor.
  • Baby spinach leaves – You can also use any leafy green you have on hand.
  • Crumbled goat cheese – For tangy and creamy pockets of cheese.

How to Make Spinach Frittata with Bacon and Goat Cheese

  1. Cook the lardons: Slice the bacon crosswise into 1/3-inch strips and cook over medium-low heat until browned and crisped.
Woman cutting and cooking bacon lardons.
  1. Prepare the eggs: In a medium bowl, beat the eggs with salt and pepper.
Woman whisking eggs in a glass bowl.
  1. Sauté: Heat the butter in the same skillet over medium heat until melted. Sauté the shallots until slightly softened, followed by the spinach.
Cooking spinach in pan on stove.
  1. Make the frittata: Pour the eggs into the pan and stir to combine. Let the eggs cook undisturbed for 1 or 2 minutes. Sprinkle the bacon lardons and the goat cheese over the top of the frittata and transfer it to the broiler. Broil for just a minute or so.
Frittata with bacon lardons, spinach, and goat cheese in cast iron pan.

Make Ahead and Storage

You can make the lardons ahead of time and keep them at room temperature in a tightly sealed container for a day or refrigerate for up to 5 days. Bring to room temperature before using, or warm in a low oven or over low heat in a pan. You could also saute the spinach and crumble the goat cheese ahead of time.

You can store leftover frittata in an airtight container in the fridge for about 5 days. Enjoy at room temperature, chilled, or reheated in the microwave or a 300-degree oven for about 5 minutes until heated through.

You can also make the frittata several hours ahead of time and keep it at room temperature. Serve at room temp, or reheat it in the oven before serving.

What to Serve With Spinach Frittata

Slice of frittata on a colorful plate.

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5 from 2 votes

Spinach Frittata with Bacon and Goat Cheese

A goat cheese and spinach frittata is a great way to use bacon lardons. It's an easy weekend breakfast recipe.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 People
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Ingredients 

  • 2 slices extra thick-cut bacon
  • 6 large eggs
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 tablespoon unsalted butter
  • 1 shallot (minced)
  • 1 cup roughly chopped baby spinach leaves (rinsed and shaken dry in a colander)
  • 3 tablespoons crumbled goat cheese

Instructions 

  • Preheat the broiler and set the rack so that it is about 5 to 6 inches away from the heat source.
  • Slice the bacon crosswise into 1/3-inch strips. Place a 7- to 8-inch ovenproof skillet, preferably nonstick, over medium-low heat and add the bacon. Cook, stirring occasionally, until the bacon is browned and crisped, about 6 minutes, then transfer it with a slotted spoon to a paper towel-lined plate. Pour off the fat from the pan.
  • In a medium bowl, beat the eggs with salt and pepper.
  • Heat the butter in the same skillet over medium heat until melted, then add the shallot and sauté for 4 minutes until golden and slightly softened. Add the slightly damp spinach, season with salt and pepper, and sauté until the spinach is barely wilted.
  • Pour the eggs into the pan and stir to combine. Let the eggs cook undisturbed for 1 or 2 minutes, until the bottom is set, then use a rubber spatula to lift the sides of the frittata and let the uncooked egg on top run underneath the cooked bottom of the frittata. Sprinkle the bacon lardons and the goat cheese over the top of the frittata and transfer it to the broiler. Broil for just a minute or so; keep an eye on the frittata and take it out when the top has just set, but don’t allow it to get more than very lightly golden brown.

Notes

You can make the lardons ahead of time and keep them at room temperature in a tightly sealed container for a day or refrigerate for up to 5 days. Bring to room temperature before using, or warm in a low oven or over low heat in a pan. You could also saute the spinach and crumble the goat cheese ahead of time.
You can store leftover frittata in an airtight container in the fridge for about 5 days. Enjoy at room temperature, chilled, or reheat in a microwave, or a 300-degree oven for about 5 minutes until heated through.
You can also make the frittata several hours ahead of time and keep it at room temperature. Serve at room temp, or reheat it in the oven before serving.

Nutrition

Calories: 457kcal, Carbohydrates: 4g, Protein: 26g, Fat: 37g, Saturated Fat: 16g, Cholesterol: 540mg, Sodium: 517mg, Potassium: 379mg, Fiber: 1g, Sugar: 2g, Vitamin A: 2511IU, Vitamin C: 5mg, Calcium: 118mg, Iron: 3mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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