5-ingredient veggie frittata

4.43 from 7 votes
Cook Time: 15 minutes
15 minutes
Total Time: 30 minutes
Servings: 4


  • 4 oz. diced pancetta or bacon (about ½ cup)
  • 10 large eggs
  • 1 (10 oz.) container grape tomatoes, sliced
  • 3 cups baby spinach
  • 2 cups shredded white cheddar cheese, divided
  • kosher salt and cracked black pepper


  • Preheat oven to 400°F.
  • In a large 12” oven-safe skillet, add 4 oz. pancetta and sauté over medium-high heat until crisp. Turn off the heat and transfer crisped pancetta to a paper towel lined plate and set aside.
  • In a large mixing bowl, whisk 10 eggs and season with a pinch salt and pepper.
  • Add 10 oz. sliced grape tomatoes followed by 3 cups of spinach, 1 ½ cups shredded cheddar, and the crisped pancetta. Whisk to combine. Pour mixture into the same skillet, or a 9” pie plate, and sprinkle remaining ½ cup shredded cheddar on top.
  • Transfer to oven and bake for 20 minutes, or until the center is set. Remove from the oven and let cool for 5 minutes.
  • If serving right away, slice into triangles and serve alongside a hearty salad.
  • If preparing for meal prep, slice and transfer to your favorite meal prep containers, cool completely, then cover with a tight fitting lid. Can be stored for 3-4 days in the refrigerator.


  • Serve with a simple arugula side salad to complete this meal.


  • Protein: Pancetta can be swapped for 6-8 slices bacon.
  • Vegetarian: Remove pancetta from recipe and consider adding more veggies.


  • Cook the recipe from top to bottom then store in an airtight container in the refrigerator for 3-4 days.


Calories: 521kcal | Carbohydrates: 6g | Protein: 32g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 484mg | Sodium: 734mg | Potassium: 511mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3751IU | Vitamin C: 14mg | Calcium: 490mg | Iron: 3mg