Italian Frittata


Italian Frittata – Spinach,  Bacon, Tomato, Fresh Mozzarella

SO…. “frittata” is just a fancy Italian word meaning open faced omelet. They are EASY, affordable, delicious, and can be more eye appealing than the traditional omelet with all of the ingredients folded in. They are great for breakfast, lunch, or dinner and have limitless possibilities for ingredients/flavor combinations. Experiment with your favorite flavors. Don’t be shy. They are very paleo/low carb friendly too.



Yield: 4 servings

Pan Spray

6-8 eggs (depends on size of the eggs)

2 oz whole milk (optional)

8 oz baby spinach chopped and sauteed lightly (instructions below)

4 oz bacon, sliced into ½” pieces and cooked until crisp

2 oz onion diced fine

4 oz fresh mozzarella cheese

4 oz grape tomatoes, halved

2 tbsp olive oil

1 oz fresh basil

½ tsp crushed red pepper flakes (use your judgment and add more or less to your taste)

1 oz. Italian parsley chopped for garnish

Salt and pepper to taste



Preheat your broiler and have oven rack at middle position.


For spinach: Add raw spinach and the diced onion to pan with 1 tbsp water to steam quickly. Add a pinch of salt and cook just until wilted… about 1 minute.

Set aside


For frittata:

Beat eggs with milk.

Over medium high heat, add pan spray to prevent sticking, THEN olive oil and add eggs to HEAVY BOTTOM OVEN SAFE PAN… cast iron skillets are perfect!

* NOTE – if oil is overly smoking, pan is too hot and eggs will burn. Simply remove pan from heat for 1 minute to cool, then proceed.

Lower heat and add bacon, cooked spinach, diced onion, tomato, cheese, basil, parsley, crushed red pepper flakes, and lightly season with salt and pepper.

Cook for 1 minute.

Place pan in oven under the broiler.

Keep an eye on frittata to make sure it is not burning, but it shouldn’t in the time it takes to thoroughly cook eggs… just 2-3 minutes depending on the thickness of your frittata and size of your pan.

Once cooked, you can flip out onto a plate, or simply slice in the pan and serve right in the skillet.

Garnish with some fresh parsley and/or fresh basil.




* A small pan might have a thicker frittata and might take longer to cook in the center.

A larger bottom pan will produce a thinner frittata and cook quickly.


* Remove from oven WITH TOWEL OR POT HOLDER… pan handle will be hot!


* Allow to set for a couple/few minutes.


* Slice like a pizza.


* Serve hot wedges.


* We suggest serving with some nice herb roasted red potatoes and/or whole grain toast.


Let us know what you think!

If you have any questions, please ask anytime.

Yours in health, wellness, and great taste!

Chef Dennis Berry


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