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+ servings
cooked frittata in a cast iron pan garnished with arugula, rosemary, and diced tomatoes


A delicious egg dish with bacon, onion, peppers, seasoned with fresh herbs and cooked to perfection.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings 8
Calories 371kcal
Cost $8


  • Oven-proof skillet, such as a cast iron pan


  • 15 eggs
  • 3 tablespoons heavy cream
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons butter
  • 1 medium onion diced
  • 1 bell pepper any color, or assortment, diced
  • ½ cup bacon crumbled
  • 1 tablespoon fresh rosemary finely chopped
  • 2 cups cheddar cheese shredded
  • 1 ½ cup fresh spinach loosely packed
  • ¼ cup goat cheese crumbled
  • ½ cup arugula optional garnish
  • ½ cup Cherry tomatoes optional garnish


  • Preheat the oven to 350°
  • Crack the eggs in a large bowl, add the cream, salt and pepper.
  • Using an immersion blender, blend until well combined and slightly frothy. If you don’t have an immersion blender, you can whisk by hand. Set aside.
  • Melt butter, over medium-high heat, in a large cast iron skillet, or other oven safe skillet. Add the onions and peppers and cook until the onions are translucent, about 5 minutes. Add fresh rosemary, stir for 30 seconds.
  • Reduce the heat to medium, and add the bacon. Spread the meat and vegetable mixture somewhat evenly throughout the pan.
  • Pour the egg mixture into the cast iron pan and do not disturb for about 2-3 minutes. The edges will just begin to set up.
  • Sprinkle the cheddar cheese evenly over the frittata. Then add the spinach, also spreading it evenly over the top. Push the spinach leaves down, so some of it is submerged in the egg mixture. Some of it peeking out on top is fine.
  • Sprinkle the goat cheese over the top.
  • Place the skillet in the oven and cook until the eggs are completely set up, 15-20 minutes.
  • Carefully remove the pan from the oven. Cut the Frittata into 8-12 sections depending on how large you want the pieces to be.
  • Top with arugula and cherry tomatoes and serve immediately.


  • Allow the pan to heat up on the stove before adding the butter. A hot, well oiled pan is the key to a Frittata that doesn’t stick.
  • If you are using a cast iron pan, you will notice it holds heat well, you may need to turn the temperature of the stove down if you feel like the food is burning or charring.
  • Heavy cream is optional, but it gives a nice creamy texture.
  • Check the status of the Frittata after about 15 minutes in the oven. Over cooked eggs are rubbery, so keep a close watch on them.
  • My pan is 10 ½ inches, if yours is smaller, use fewer eggs. I usually make this with 15 eggs. You can use 12 eggs for a thinner frittata and 18 eggs for a nice thick Frittata. You do not need to change the amounts of anything else.
  • Trim Healthy Mama S
  • If you don't have an immersion blender, use a whisk or fork. 


Calories: 371kcal | Carbohydrates: 4g | Protein: 21g | Fat: 30g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 365mg | Sodium: 741mg | Potassium: 288mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2054IU | Vitamin C: 24mg | Calcium: 279mg | Iron: 2mg