Are you looking for the perfect dish for your next weekend brunch? A meal that is elegant, impressive, incredibly delicious, and secretly so easy to make? This amazing, from-scratch Frittata Florentine is your delicious answer. It’s a stunning, one-pan wonder, packed with savory spinach, smoky bacon, sweet peppers, and a glorious blanket of gooey, melted cheese, all held together in a light, fluffy, and tender egg custard.
This isn’t just another breakfast recipe; it’s your ultimate guide to mastering the art of the perfect frittata. We’ll show you the simple but crucial secrets to an egg dish that is always light and airy, never tough or rubbery. This is a versatile, healthy, and stunningly flavorful meal that is as perfect for a quick weeknight dinner as it is for a special brunch.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Easy & Elegant Brunch
What makes this Frittata Florentine so spectacularly delicious is its incredible, fresh flavor and its simple yet brilliant cooking method. A frittata is an Italian-style, open-faced omelet that is started on the stovetop and finished in the oven. This recipe is a masterpiece of classic flavors. The “Florentine” style means it’s packed with savory spinach. This is combined with smoky turkey bacon, sweet red pepper, and fresh basil, all baked into a light and airy egg base. The final, glorious touch is a layer of melted mozzarella cheese, browned to bubbly perfection under the broiler.
| Metric | Time / Level |
| Total Time | 25 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 2-4 |
The Essential Ingredients for a Perfect Frittata
This recipe uses a handful of fresh, wholesome ingredients to create its signature savory and vibrant flavor.
- The Perfect Egg Base:
- Eggs & Egg Whites: This recipe uses a clever combination of 3 whole large eggs and 6 large egg whites. This is a fantastic technique for creating a frittata that is wonderfully light, fluffy, and high in protein, but still has the rich, custardy flavor from the whole egg yolks.
- The “Florentine” & Veggies:
- Fresh Baby Spinach: “Florentine” is a classic culinary term that always indicates a dish is made with spinach. Using fresh baby spinach is perfect, as it wilts down in just a minute and adds a wonderful, earthy flavor and a ton of nutrients.
- Sweet Red Pepper & Onion: A simple, aromatic base of finely chopped onion and sweet red pepper adds a beautiful color and a sweet, savory flavor to the filling.
- The Savory Add-ins:
- Turkey Bacon: A few strips of chopped turkey bacon provide a fantastic, smoky, and salty flavor with less fat than traditional pork bacon.
- Part-Skim Mozzarella Cheese: Using a low-moisture, part-skim mozzarella is the secret to a beautiful, gooey, and classic “cheese pull” topping that is not overly greasy.
Step-by-Step to the Best Fluffy Frittata
This elegant meal comes together in one skillet and just a few simple stages.
Step 1: Whisk the Eggs and Sauté the Fillings
Step 1: First, preheat your oven’s broiler.
Step 2: In a small bowl, whisk together the 6 large egg whites, the 3 large eggs, the 1/2 teaspoon of dried oregano, the 1/4 teaspoon of garlic powder, the 1/4 teaspoon of salt, and the 1/4 teaspoon of pepper until the mixture is a uniform, pale yellow color and is slightly frothy.
Step 3: In a large, 8-inch ovenproof skillet (a cast-iron skillet is perfect here!), heat the 1 tablespoon of olive oil over medium-high heat.
Step 4: Add the 1 small, finely chopped onion, the 1/4 cup of finely chopped sweet red pepper, and the 2 chopped turkey bacon strips to the hot skillet. Cook and stir for 4 to 5 minutes, until the onion is tender and the bacon is cooked.
Step 5: Reduce the heat to medium-low. Top the mixture in the skillet with the 1 cup of fresh baby spinach.
Part 2: Cook the Frittata and Serve
Step 1: Pour your prepared egg mixture evenly over the top of the spinach and other fillings in the skillet.
Step 2 (The Key Technique): As the eggs begin to set around the edges of the pan, use a rubber spatula to gently push the cooked portions from the edge toward the center. Tilt the pan to allow the uncooked egg from the top to flow underneath into the empty space. Continue this “push and tilt” motion until the eggs are nearly thickened and there is very little liquid egg remaining on the surface.
Step 3: Remove the skillet from the heat. Sprinkle the top of the frittata with the 3 tablespoons of thinly sliced fresh basil, and then the 1/2 cup of shredded mozzarella cheese.
Step 4: Transfer the entire skillet to the oven and place it under the preheated broiler, about 3-4 inches from the heat. Broil for 2 to 3 minutes, watching it very closely, until the eggs are completely set and the cheese is beautifully melted, bubbly, and a light golden brown.
Let the frittata stand for 5 minutes before you slice it into wedges and serve.
The Best Easy & Fluffy Spinach Frittata (Frittata Florentine)
A healthy and flavorful recipe for a Frittata Florentine, perfect for breakfast, lunch, or a light dinner. This dish is made with a lightened-up base of whole eggs and egg whites. The frittata is cooked in an ovenproof skillet and filled with a savory mixture of sautéed onion, sweet red pepper, chopped turkey bacon, and fresh baby spinach. It’s finished with fresh basil and a layer of part-skim mozzarella cheese, then placed under the broiler to set the top and melt the cheese.
Ingredients
- 6 large egg whites
- 3 large eggs
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1/4 cup finely chopped sweet red pepper
- 2 turkey bacon strips, chopped
- 1 cup fresh baby spinach
- 3 tablespoons thinly sliced fresh basil leaves
- 1/2 cup shredded part-skim mozzarella cheese
Instructions
- Preheat the broiler.
- In a small bowl, whisk together the egg whites, whole eggs, oregano, garlic powder, salt, and pepper.
- In an 8-inch ovenproof skillet, heat the olive oil over medium-high heat. Add the onion, red pepper, and turkey bacon. Cook and stir for 4-5 minutes, until the onion is tender and the bacon is cooked.
- Reduce the heat to medium-low and top the mixture with the fresh spinach.
- Pour the egg mixture over the spinach and vegetables. As the eggs begin to set at the edges, use a spatula to push the cooked portions toward the center, allowing the uncooked eggs to flow underneath.
- Continue to cook until the eggs are nearly thickened and no liquid egg remains on the surface.
- Remove the skillet from the heat. Sprinkle the top with the fresh basil and then the mozzarella cheese.
- Broil 3-4 inches from the heat for 2-3 minutes, or until the eggs are completely set and the cheese is melted and lightly browned.
- Let the frittata stand for 5 minutes before cutting into wedges to serve.
Notes
- Using an ovenproof skillet is essential for this recipe, as it goes from the stovetop directly under the broiler.
- This is a lighter version of a frittata, using a higher ratio of egg whites to whole eggs.
- Letting the frittata stand for 5 minutes after broiling allows it to set completely, making it easier to slice.
What to Serve With Your Frittata Florentine
This beautiful and satisfying frittata is a fantastic, all-in-one, protein-packed meal. To round it out, here are a few simple and classic pairings:
- A Simple Green Salad: A crisp green salad with a bright and zesty lemon or balsamic vinaigrette is the perfect, fresh counterpoint.
- A Side of Fresh Fruit: A small bowl of fresh berries, a sliced melon, or some sliced oranges is a wonderful, classic brunch accompaniment.
- A Slice of Toast: A piece of warm, buttered whole wheat or sourdough toast is perfect for serving alongside.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive breakfast or brunch, you can get a head start by chopping all your vegetables up to 2 days in advance. Store them in an airtight container in the refrigerator.
- Storage: Store any leftover frittata, well-wrapped, in the refrigerator for up to 4 days.
- Enjoy it Cold!: A leftover slice of a frittata is absolutely delicious when served cold or at room temperature, making it a perfect, easy lunch for the next day.
For more recipe follow my pinterest account
Creative Recipe Variations
- Use a Different Cheese: If you’re not a fan of mozzarella, this delicious frittata is also absolutely fantastic with an equal amount of crumbled, tangy feta or goat cheese, or a rich and nutty Gruyère cheese.
- Make it a Vegetarian Frittata: For a delicious and hearty vegetarian version, you can simply omit the turkey bacon and sauté about 1/2 cup of sliced mushrooms along with the onion and pepper for an extra savory, earthy flavor.
- Add Different Vegetables or Herbs: A frittata is a perfect “clean out the fridge” meal! Feel free to add other delicious vegetables like leftover cooked broccoli, asparagus, or potatoes. You can also swap the basil with other fresh herbs like dill or parsley.
Enjoy The Ultimate Easy & Elegant Brunch!
You’ve just created a truly special dish that is a perfect harmony of wholesome, fresh ingredients and delicious, satisfying flavors. This classic Frittata Florentine is a testament to the power of a simple, from-scratch meal to be both incredibly fast and incredibly elegant. It’s a rewarding and deeply satisfying recipe that is sure to become a new staple in your breakfast, lunch, and dinner rotation.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the real difference between a frittata, an omelet, and a quiche?
While they are all delicious egg dishes, a frittata is an open-faced, Italian-style omelet where the fillings are mixed in with the eggs, and it is finished in the oven or under the broiler. An omelet is typically cooked entirely on the stovetop, and the fillings are added at the end before it is folded. A quiche is a savory egg custard that is always baked in a pastry crust.
Q2: What is the absolute secret to a fluffy, not watery or tough, frittata?
There are two main secrets! First, be sure not to add too much liquid to your eggs. A small splash of water or milk is all you need. Second, and most importantly, be very careful not to overcook it. The “push and tilt” method on the stovetop cooks the eggs most of the way through, so it only needs a minute or two under the broiler to set the top. Overcooked eggs will become tough and rubbery.
Q3: Can I make a frittata ahead of time for a party?
Yes! A frittata is a fantastic make-ahead dish because it is absolutely delicious when served warm, at room temperature, or even cold. You can bake it completely, let it cool, and then store it, covered, in the refrigerator for up to 2 days.
Q4: What is the best kind of pan to use for making a frittata?
The number one, non-negotiable tool for a perfect frittata is a well-seasoned, 8- to 10-inch, ovenproof skillet. A classic cast-iron skillet is the absolute best choice because it heats very evenly and can go seamlessly from the stovetop to under the hot broiler. A high-quality, oven-safe nonstick skillet is also a great option.
Q5: Can I bake this frittata entirely in the oven instead of starting it on the stovetop?
Yes, you can. You will need to sauté your vegetables first. Then, you can pour the egg mixture over the vegetables in your oven-safe skillet and bake it in a preheated 350°F (175°C) oven for about 15-20 minutes, until the center is just set, before you add the cheese and give it the final broil.