Cheesy Bacon Frittata
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Cheesy Bacon Frittata

Cheesy Bacon Frittata

with Spinach & Potatoes | 2 servings

Nervous about making this egg-based Italian dish? Hakuna frittata! That’s what we always say anyway, because it’s so darn easy (and delicious). With just a few simple ingredients, this open-faced omelet is totally problem-free. Tender spinach, boiled potatoes, and sautéed onion are swirled in bacon fat and topped with a cheesy egg mixture. The skillet is sprinkled with bacon and more cheese, then covered on the stove until set. It’s as simple as that. No worries!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


/ serving 2 people

12 ounce


4 ounce


1 unit

Yellow Onion

4 tablespoon

Cream Cheese

(Contains Milk)

4 unit


(Contains Eggs)

1 teaspoon

Garlic Powder

½ cup

Italian Cheese Blend

(Contains Milk)

5 ounce


Not included in your delivery



1 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories780 kcal
Fat57 g
Saturated Fat24 g
Carbohydrate26 g
Sugar5 g
Dietary Fiber4 g
Protein32 g
Cholesterol470 mg
Sodium1200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



Wash and dry produce. Dice half the potatoes into ½-inch pieces (save the rest for another use). Place in a small pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes; drain.


Meanwhile, heat a medium dry, preferably nonstick, pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Carefully pour most of the bacon fat into a small heatproof bowl (you'll use the reserved fat in step 5!), leaving a thin layer in the pan. Reserve pan.


Halve, peel, and thinly slice onion.
Heat pan with reserved bacon fat over medium-low heat. Add a drizzle of oil, onion, and a pinch of salt and pepper. Cook, stirring occasionally, until softened and lightly browned, 4-7 minutes. TIP: If onion browns too quickly, add a splash of water. Turn off heat; transfer onion to a plate.


While onion cooks, place cream cheese in a medium microwave-safe bowl; microwave until softened, 25 seconds. Whisk in eggs, garlic powder, ¼ tsp salt, and pepper until combined (it’s OK if there are chunks of cream cheese!). Stir in half the Italian cheese blend. Once cool enough to handle, roughly chop bacon.


Once potatoes are finished cooking, heat a large drizzle of reserved bacon fat and 1 TBSP butter in pan used for onion over low heat; swirl in pan to coat sides. Once butter has melted, add half the spinach. Cook, stirring often, until slightly wilted, 30-60 seconds. Stir in remaining spinach and a pinch of salt and pepper; cook, stirring, until slightly wilted, 30 seconds more. Stir in potatoes and onion until combined. Stir in egg mixture (TIP: scrape the sides of the bowl to get as much as you can!), then sprinkle with bacon and remaining Italian cheese blend. Cover and cook, undisturbed, until eggs are set, 5-7 minutes.


Season frittata with salt to taste. Carefully cut in pan into 6 wedges. Divide between plates and serve.

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