I wasn’t sure if I could get behind the frittata trend (why so big? are leftover eggs gross?) – until I made one this weekend, and now I’m fully on board. In under 30 minutes, I had a brunch masterpiece that lasted 3 meals, and was just was just as good reheated as it was fresh. Plus, I felt like Martha when it came out of the oven looking like that.
There are endless frittata recipes out there, but I’m an egg texture snob and will never stray from this ratio: 5 eggs, 3 egg whites, 2 tbsp liquid. In my case, I used water since most dairy is not my friend, but milk is more traditional for a creamier frittata.
I loaded this baby up with some of my favorite brunchy flavors: bacon, spinach, arugula, heirloom tomatoes and goat cheese, but feel free to sub for your favorite toppings. The more the merrier.
Frittatas are an easy and elegant way to feed a group or meal prep breakfast. This BLT frittata is loaded with bacon, spinach, arugula, heirloom tomatoes and goat cheese, but feel free to sub for your favorite toppings.
- 5 eggs
- 3 egg whites I like to use about half egg whites to lighten up the frittata, but you can use all eggs
- 2 tbsp water Feel free to use milk for a more traditional and creamier frittata. I limit my dairy, and found that subbing water still yielded great results
- 1/2 tsp kosher salt
- fresh ground pepper to taste
- chili flakes to taste
- 6 strips bacon, cut into small inch-thick pieces
- 1 handful spinach
- 1 handful arugula
- 1 handful basil, cut into thin ribbons
- 1 cup goat cheese, crumbled
- 1 heirloom tomato, sliced
- 1 handful cherry or grape tomatoes, slided
Preheat the oven to 400 degrees F.
In a bowl, whisk together the eggs, egg whites, water (or milk), salt, pepper, and chili flakes.
Using a large cast iron or oven-safe skillet, cook the bacon pieces on medium heat until desired level of crispiness. Transfer to a paper towel-lined plate and remove the bacon grease from the pan. There should still be a bit of grease lining the pan, and that's what we will use to cook the frittata.
Add the spinach, arugula, and basil. Coat in the bacon grease quickly, and spread around evenly across the pan (almost creating a layer).
Add each of the following, and spread evenly across the pan: about 3/4 of the goat cheese, bacon, tomatoes.
Add the egg mixture. Allow to cook for 30 seconds - 1 minute to begin to set. Sprinkle the remaining goat cheese.
Place in the middle rack in the oven for ~10 minutes, or until cooked through. Top with more basil and an arugula salad to serve. You can serve immediately or at room temperature.
Store leftovers in an airtight container for up to 4 days. Surprisingly, the reheated frittata is just as good as one straight out of the oven, making this the perfect dish for meal prep. To reheat, you can rebake, or simply pop in the microwave.