This delicious and easy frittata by Gordon Ramsay is the perfect quick meal for breakfast, brunch, or dinner. Packed with crispy bacon, creamy cheese, and tender potatoes, it’s a versatile dish you can customize with your favorite ingredients like mushrooms or bell peppers. Ready in no time, it’s a hearty and satisfying treat!
Ingredients Needed:
For the eggs:
- 4 slices
- thick-cut bacon (about 8 ounces, optional)
- 2 small Yukon gold potatoes
- 2 cloves
- garlic
- 1 small bunch
- fresh thyme
- 4 ounces
- Gruyère, Fontina, or cheddar cheese (optional)
- 6 to 8
- large eggs
- 1/4 cup
- heavy cream
- 1 teaspoon
- kosher salt, divided
- 1/4 teaspoon
- freshly ground black pepper
- 2 cups
- baby spinach (2 ounces)
How To Make Egg Frittata Recipe?
- Prep the Ingredients: Dice the bacon (if using), peel and slice the potatoes thinly, mince the garlic, and pick the thyme leaves. Grate the cheese if using.
- Heat the Oven: Preheat the oven to 200°C and position the rack in the middle of the oven.
- Whisk the Eggs: In a large bowl, whisk together eggs, heavy cream, 3g of kosher salt, and ground black pepper until combined.
- Cook the Bacon: Place the diced bacon in a cold 25-30cm oven-safe frying pan or cast iron skillet. Cook over medium-high heat for 8–10 minutes until crispy. Remove the bacon with a slotted spoon, leaving about 30ml of the fat in the pan. If skipping bacon, add 30ml of vegetable oil to the skillet.
- Cook the Potatoes: Add the sliced potatoes to the skillet, season with the remaining salt, and cook for 4–6 minutes over medium heat until tender and lightly browned.
- Wilt the Spinach: Add the garlic, thyme, and spinach to the skillet, stirring constantly for 30–60 seconds until the spinach wilts.
- Add the Bacon and Cheese: Return the bacon to the pan and spread the mixture evenly. Sprinkle the grated cheese over the top.
- Pour the Eggs: Pour the egg mixture over the vegetables and cheese, tilting the skillet to ensure even coverage. Cook on the stovetop for 1–2 minutes until the edges begin to set.
- Bake the Frittata: Transfer the skillet to the preheated oven and bake for 8–10 minutes until the eggs are fully set. For a golden top, broil for 1–2 minutes at the end of cooking.
- Cool and Serve: Let the frittata cool for 5 minutes in the skillet before slicing into wedges. Serve warm.
Recipe Tips:
- Use an Oven-Safe Pan: Make sure your skillet or frying pan is safe to use in the oven to avoid transferring the frittata to another dish.
- Don’t Overcook the Eggs: Keep an eye on the frittata while baking. If you overcook it, the eggs will turn rubbery instead of soft and creamy.
- Pre-Cook the Vegetables: Always cook your potatoes and spinach before adding the eggs to ensure they are tender and well-flavored.
- Spread the Ingredients Evenly: Distribute the bacon, cheese, and vegetables evenly in the pan so every bite has all the flavors.
- Let it Rest Before Slicing: Allow the frittata to cool for 5 minutes after baking so it sets properly and slices cleanly.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the Egg Frittata to room temperature, then store it in an airtight container in the fridge for up to 3 days.
- Freeze: Once the Egg Frittata is fully cooled, wrap it in plastic wrap and place it in a freezer-safe container. Freeze for up to 2 months.
- Reheat: Heat a non-stick pan over low heat. Place the Egg Frittata in the pan and cover it with a lid. Warm gently for 3–5 minutes, flipping once.
Nutrition Facts:
- Calories: 300 kcal
- Total Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 300mg
- Sodium: 600mg
- Potassium: 400mg
- Total Carbohydrate: 10g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 18g
Try More Gordon Ramsay Recipes: