Slow Baked BLT Frittata

BLT FrittataA frittata is a meal suitable for any time of day. Served alone for breakfast or with a side salad for lunch or dinner, it’s a step up from scrambled eggs and less fussy than an omelet.

Frittatas are generally shoved under the broiler for quick cooking and therein lies the only problem with a frittata. Too often, the eggs are dry and bland. But if you give a frittata a little more time, letting it bake slowly in low heat, the eggs are soft and custardy, but still firm enough to slice. It’s a welcome improvement.

This slow baked BLT frittata – or more accurately BST frittata since healthy spinach takes the place of iceberg lettuce – is a favorite frittata both for flavor and texture. It’s a delicious way to get a healthy dose of protein and the wide variety of vitamins and minerals eggs offer.

Servings: 4

Time in the Kitchen: 45 minutes



  • 10 eggs
  • 1/2 teaspoon kosher salt (2.5 ml)
  • 4 handfuls raw baby spinach
  • 1 large handful cherry tomatoes, halved
  • 4 to 6 strips cooked bacon, cut into small pieces


Preheat oven to 300 ºF/150 ºC.

Whisk eggs with salt. Set aside.

Step 1

In a 10-inch (25 cm) ovenproof sauté pan placed over medium heat, drizzle some olive oil. Add the spinach and tomatoes and sauté until the spinach wilts and most of the moisture from the tomatoes evaporates. Add the bacon and sauté a few minutes more.

Step 2

Step 3

Stir in eggs, keeping the pan on the burner just a few minutes for the eggs to set just a little, then transfer to the oven.

Bake 25 to 35 minutes, or until egg is set in the middle.


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17 thoughts on “Slow Baked BLT Frittata”

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  1. I absolutely love frittatas, I average one every other week, and since there is just one of me that I cook for it lasts me several days. I put anything and everything into them, whatever I have leftover in the fridge gets tossed in. I have never used the technique you use of starting it on the stove and then putting it in the oven, always just toss it in the oven, I’m going to try your way next time. and your recipe. yummmm.

  2. I begin every morning with one of these. I call it a primal skillet, and it has chopped baby spinach, brussels sprouts chiffonade, chopped red pepper and green onion, a diced fresh tomato, smoked salmon, 3 eggs, 3 egg whites, and crumbled feta. It starts out on the stovetop and finishes in the oven and is served with an avocado thoroughly laced with red sevina. The old saying is to eat breakfast like a king, and this fits the bill.

  3. I am swooning! I’ve never put bacon in a frittata (seriously I have no idea why not!) but I can imagine how delicious that is!!!

  4. Looks great! I wonder if I would miss cheese of some kind, either in or on top of this? I’m sure it’s delicious either way.

    1. I ALWAYS include cheese in mine. Usually thickly sprinkled on top so it browns in the oven. Doesn’t taste right without it now!!!

  5. Thanks, Mark. This looks super-good and super-easy. It would also be quite versatile–for instance, kale instead of spinach, ham or fried and crumbled sausage instead of bacon, the addition of a little grated cheese, etc. My personal preference would be to add less salt than what is specified in the recipe since bacon is pretty salty all on its own.

  6. Slow oven indeed. Years ago I trained under a highly-skilled chef and he would beat you with a wet knotted rope if you put frittatas, or similar egg dishes, under a broiler.

  7. Why wouldn’t you use the bacon fat to saute the spinach and tomatoes in, since you had to cook the bacon anyway?

  8. I love to make – and eat – frittatas! But there is no need for fuss and recipes. There are a billion and one fry-ups (to put it in Brit) that you can bind with eggs (and cheese, if you like) in a pan. Examples: sausage, spinach (or any greens), and mushrooms. Zucchini, leeks, and garlic. Ricotta and smoked salmon. Potatoes, cabbage, onions, and bacon. And on, and on…
    I do the sauté in a cast-iron pan, then pour the eggs in, stir, let it sit a minute on the heat, stir again, add chunks of cheese if I wish, then cover the pan tightly, and turn the heat as low as possible. After a minute or two, I turn it off, and let it sit, while the eggs set, for another 5 minutes. Then I loosen it up with a silicon spatula, and turn it out onto a plate so the iron from the pan won’t get wet and discolor the eggs.
    Great stuff. I love them hot or cold.

  9. Had this for dinner tonight. It was fantastic. All 4 kids loved it, even the one that picked out the tomatoes. 🙂

  10. I tried this one last night. I just am not a baked egg person. I like quiche but not a fan of frittata. I thought I would try again-but just don’t like it much. However, I won’t give up. Next time lots of chipotle in adobo.

  11. Just finished my seventh week of primal eating/living. I am 63 and have Type II Diabetes, stage two uterine cancer and had a quadruple bypass last year. Since going primal, my sugars have dropped 90 points, I do not take statins and feel great. Am doing some exercises with the kettle bell and feel great. Am curious to see my A1C and my CRP when I see my doctor in a week. Just about my entire life right now goes against what doctors have been telling me, but their advice didn’t work out so well for me…figure I have nothing to lose. While my body shape is certainly changing, I am surprised that I have not lost more weight…six pounds.