Cheesy Bacon Spinach Frittata

This recipe was written and/or compiled by Belinda Jones, CHHC, NWLC, PFC.




4 strips of chicken bacon, diced

3 cups of fresh spinach, diced

½ cup of diced roasted red pepper

¼ cup diced red onion

4 ounces feta cheese

⅓ cup halved cherry tomatoes

10 eggs

½ cup 2% milk

Salt substitute


Garnish with fresh diced chives




  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together eggs and milk. Season with salt substitute & pepper and set aside.
  3. Heat a medium-size oven-safe skillet to medium heat.
  4. Add bacon & onions to the pan and cook until slightly crispy and tender, approximately 3-4 minutes.
  5. Pour out bacon grease, leaving a tablespoon still in the pan; place the pan back on the burner and add spinach.
  6. Stir until just wilted, about 2 minutes.
  7. Add in roasted red peppers and egg mixture. Stir to mix everything together and top eggs with tomatoes and feta cheese.
  8. Let sit on the burner for 4 minutes.
  9. Transfer the pan to the oven and bake for 10-12 minutes or until the frittata has set (the eggs don’t wiggle when you shake the pan).
  10. Garnish with chives and serve!


Nutritional Information:

Yield: 6 servings

Serving size: 1 slice

Calories: 233

Protein: 20 g

Carbohydrates: 12 g

Fat: 12 g


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