This easy California Frittata Recipe is a perfect dish for breakfast, brunch or dinner. It’s ready in under 30 minutes!
Today I’m bringing you a delicious California Frittata recipe, loaded with spinach, tomato, bacon, and cheese. I have seen lots of frittata and quiche recipes lately that look gorgeous and promise to be easy, so I finally wanted to try one for myself. I served this with simple salad greens tossed with balsamic vinegar, olive oil, and salt, making for a healthy, low carb dinner. I am not usually one to follow any special diets, but I have been thinking about reducing my carb intake at dinner lately. We eat pretty late, usually after 8:00 pm, and dinner is my biggest meal of the day. I often have a heaping mound of pasta or rice on my dinner plate, and I’ve wondered if that might have something to do with my growing waistline. The trouble is, popular diets like South Beach and Atkins that completely rule out certain foods have never worked for me. I want to be able to eat whatever I want, and as soon as a food is off limits, I want it even more! Even though I’m not willing to give up all white foods, alcohol, or dessert, I am interested in eating a generally healthy diet and fighting the battle of the bulge. Eating a low-carb meal every now and then seems like a good idea. How do you feel about limiting carbs, sugar, or other things in your diet? Do you eat all things in moderation, limit some foods entirely, or throw caution to the wind and eat whatever you like? For now, I am trying to find some easy recipe ideas that are naturally low carb like this California Frittata. You could serve this for brunch or dinner. Enjoy! Adapted from Frittata by Alton Brown.
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California Frittata with Bacon, Spinach, and Tomatoes
This easy frittata is perfect for breakfast, lunch, or dinner!
- Total Time: 30 minutes
- Yield: 3-4 1x
Ingredients
- 5 eggs
- 1/2 tsp. kosher salt
- freshly ground black pepper to taste
- 2 tbsp. half and half or milk
- 2 slices bacon diced
- 1/2 medium-sized red onion finely chopped
- 2 handfuls baby spinach leaves
- 2 Roma tomatoes seeded and diced
- 1/2 c. white shredded cheese like provolone or monterey jack
Instructions
- Whisk together eggs, salt, pepper, and half and half or milk. Preheat oven broiler to high.
- Spray a 10-inch nonstick or iron oven-safe skillet with cooking spray, and heat over medium-high heat. Add diced bacon and onion, and saute until bacon is browned and onion is translucent, about 5 minutes.
- Add spinach and tomatoes, and saute about 2 more minutes, until the spinach is wilted. Turn off heat, and transfer sauteed mixture to a plate lined with a few layers of paper towels.
- Carefully rinse or wipe skillet clean, then heat over medium-high heat again. Spray bottom and sides very well with cooking spray. Add sauteed bacon and vegetables to hot skillet, and evenly spread over the bottom. Pour whisked eggs over the vegetables, and sprinkle cheese over the top.
- Without stirring, cook until eggs are set, about 5 minutes. Then, transfer entire skillet to the oven, and broil for about 3 minutes until browned. With the help of a spatula, gently slide entire frittata to a serving plate, and slice into four wedges to serve.
- Prep Time: 10
- Cook Time: 20
- Category: Main
Nikie says
This looks really good. The low carb pasta, however :( My family is Italian, I’m pretty sure messing w pasta is a cardinal sin. Lol
The Weary Chef says
Hi, Nikie! I have to agree with you about pasta. I don’t know if I could be satisfied with a bowl of Miracle Noodles and meatballs ;) I was thinking they could be good in Asian dishes as a replacement for cellophane noodles though. I’ll have to give them a try and report back!
Liz says
fascinating! that store has me so curious. Though pb is low-carb even if full-fat. Noodles with no calories? Huh. Love that you aren’t “willing to give up all white foods, alcohol, or dessert”–right on, sistah! :-)
The Weary Chef says
I thought you would be interested in Miracle Noodles! I think I might have to order some just to see what they are like! Seems they are mostly flavorless but absorb the flavor of whatever sauce they are cooked in. Sounds a bit like tofu to me.
Julie @ This Gal Cooks says
This looks so good, Andi! Loving that you made it in your cast iron skillet. :)
I think all diets are hard to follow. I followed low carb for a couple of months last year and got down to 117. Well, it didn’t last long, obviously, and when Christmas time came around I couldn’t stop eating cookies so I am back at 130. And that is down from 135 that I got up to at Christmas! I don’t really follow any diet now. I just try to eat in moderation and go out and walk most days of the week. It helps the waistline and the mind! :)
Pinning this one! Good luck incorporating low carb recipes. It really isn’t hard to do if you don’t go fully low carb. :)
The Weary Chef says
Thanks, Julie! I wish the photos were better, but it was almost dark by the time it was done. I’m surprised they look as good as they do.
I remember you saying you were going to watch your diet after the holidays this year. 117 is amazing! I don’t think I’ve been that weight since middle school when I was still growing. Even 135 is a dream for me. I’m going to tell myself you are 5 feet tall ;)
I should definitely walk more. I have become so sedentary lately, just working on my computer, driving from place to place, and standing around at playgrounds while my kids run around and get exercise. I need to get into an exercise routine because the holidays are coming and will make it worse!
Lisa@ Cooking with Curls says
Carbs are my downfall as well Andi :( I might have to give this a try!
The Weary Chef says
This meal was tasty and filling without the carbs, but then I ruined it by eating cookies after dinner! I need to check out the low carb dessert options at Low Carb Grocery apparently ;)