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a skillet full of blt frittata

One Pan BLT Skillet Frittata

Course: breakfast/brunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 162kcal
Author: Becky Hardin
This BLT frittata is made with eggs, spinach, tomatoes, bacon, and more, all in one skillet.
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Ingredients

  • 5 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 4 slices Wright Brand Bacon chopped (I used their Applewood Smoked Bacon)
  • 1 tablespoon olive oil
  • 2 cloves garlic diced
  • 1 15 ounce can diced tomatoes, drained
  • 2 cups baby spinach
  • Fresh basil chopped, as garnish

Instructions

  • Preheat oven to 425 degrees F.
  • Whisk together your eggs, milk, basil, oregano, and salt and pepper to taste. Set aside.
  • Cook your chopped bacon until crispy. Here is a great link with some tips!
  • Add olive oil, garlic and spinach to the skillet and cook until the spinach is wilted, about 3 minutes. Add in the tomatoes and stir to combine.
  • Pour the egg mixture over the spinach and then stir in the bacon. Stir the entire skillet once or until well combined. Let sit (without stirring) for about 2 minutes, just until the edges are set.
  • Place the entire skillet in the oven and cook for 15 minutes, or until the eggs are set and slightly golden.
  • Top with some freshly chopped basil if desired.
  • Slice and serve. Enjoy!

Notes

  • Use an oven safe skillet for this recipe. I like to use cast iron.
  • Move the skillet into the oven once the edges are just starting to set. It's ready to serve once all of the egg is solid.
  • Serve by itself for a yummy breakfast, or with a fresh side salad for lunch or brunch.

Nutrition

Calories: 162kcal | Carbohydrates: 5g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 148mg | Sodium: 264mg | Potassium: 291mg | Sugar: 2g | Vitamin A: 1250IU | Vitamin C: 9.5mg | Calcium: 81mg | Iron: 1.8mg