veggie frittata

4.67 from 3 votes
Total Time: 30 minutes
Servings: 4


  • 4 ounce diced pancetta
  • 10 large eggs
  • 1 container grape tomatoes sliced
  • 3 cups baby spinach
  • 2 cups white cheddar cheese shredded, divided


  • Preheat oven to 400°F.
  • In a large 12” oven-safe skillet, add 4 oz. pancetta or bacon and saute over medium-high heat until crisp. Turn off the heat and transfer crisped pancetta or bacon to a paper towel lined plate and set aside.
  • In a large mixing bowl, whisk the 10 eggs and season with a pinch of salt and pepper.
  • Add all of the sliced grape tomatoes followed by 4 cups of spinach, 1 ½ cups of cheese, and the crisped pancetta or bacon. Continue whisking to combine then pour into the skillet you cooked the pancetta in (or a 9” pie plate) and sprinkle remaining 1/2 cup cheese 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.


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


  • Cook the recipe from top to bottom then store in an airtight container 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