One Pan Frittata


It’s that time of year again. The season of using what’s in your garden to cook! One of my favorite things to do is walk outside before dinner and create my meal based on what’s ripe and ready for picking!

I used fresh spinach, chives, parsley and oregano for this dish and it just takes the flavor to a whole other level you know?

This dish is full of flavor, color and packed full of veggies and protein! A frittata is basically an egg dish “fried” and is known to be an Italian dish originally. At least according to google.

I decided to make this in layers. First I fried the bacon. After it was crispy I removed it from the heat to cool on a paper towel. Next I sauteed the brussels sprouts, onions, bell pepper and garlic in the bacon grease remaining in the pan. Doing this used up the extra grease in my pan. I kept the veggies in and added my whisked egg mixture with the seasonings and sprinkled bacon pieces top of that.

Once that was together, I put the entire pan in the oven for 15 minutes to allow the eggs to cook completely through. This is why I love my cast iron pan. It can be moved from the stove top directly to the oven, so I didn’t have to use another dish!

One Pan Frittata

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 6 servings

Serving Size: 1 of 6 servings

Calories per serving: 270.7

Fat per serving: 19.8 g

Saturated fat per serving: 3.294 g

Carbs per serving: 7.172 g

Protein per serving: 16,9 g

Fiber per serving: 2.078 g

Sugar per serving: 3.258 g

Sodium per serving: 255.8 mg

One Pan Frittata


  • 1/2 T olive oil
  • 2 cups diced or shredded brussels sprouts
  • 1 medium onion
  • 1 red bell pepper
  • 2 cloves garlic, minced
  • 1 handful spinach
  • 4-6 pieces pepper bacon
  • 12 eggs
  • 1/2 cup water
  • 1 tsp fresh oregano
  • 1 T fresh parsley
  • 1 T fresh chives
  • Fresh Parmesan and diced avocado pair nicely sprinkled on top this dish.


  1. Preheat the oven to 350°. Drizzle 1/2 T olive oil on your cast iron pan.
  2. Using a large cast iron pan, cook the bacon until crispy. Remove and let cool on a paper towel.
  3. Keep the bacon grease in the pan and add your brussels sprouts. Cook for 5 minutes, then add the onion, bell pepper and garlic. Cook for an additional 3 minutes, then turn the heat down to low.
  4. Whisk together the eggs and 1/2 cup water in a large bowl. Mix your salt and pepper, oregano, salt, pepper, chives and parsley to the eggs.
  5. Add in the handful of spinach to the pan while it is still on low.
  6. Pour in your egg mixture.
  7. Sprinkle your bacon in pieces over the top. I use thick bacon, so instead of crumbling it I use my kitchen grade scissors to cut it up.
  8. Now bake the frittata in the oven for 15-20 minutes, watching to make sure the egg is cooked through.
  9. Cool, and enjoy!
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