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Frittata that feeds 12-14

Claire Bahn
I adapted my original Frittata recipe so that it would feed 14.


  • 3 tbsp of oil or ghee for cooking veggies
  • Salt and freshly ground black pepper
  • 16 large eggs
  • 3/4 cup milk
  • 1 cup shredded cheddar/ monterey jack cheese mixture
  • 1 large onion sliced small
  • 3 cups yukon gold potato uncooked, chopped small
  • 3 cups spinach
  • 6 pieces cooked bacon chopped small


  • Preheat the oven to 350 degrees F.
  • Beat together the eggs with some salt and pepper in a bowl. Stir in the cheese and set aside.
  • In a large cast-iron skillet, add olive oil over medium-high heat. Add the potatoes and cook until slightly browned. Then add onion, stirring frequently, until soft and golden brown, several minutes. Add the spinach and cook until wilted. Then add the bacon until warm.
  • Add all the ingredients to 2 buttered pie dishes and evenly distributed across the bottom of both, then pour in the egg mixture so that it evenly coats everything, then put the pie dishes in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 20 to 30 minutes.
  • Slice Frittata into wedges with a long serrated knife and it's ready to serve.


when I made this for our brunch, we omitted the bacon, so you can always change the ingredients for items that you like.