The Lazy Sunday Frittata: Easy, Cozy, and Always a Crowd-Pleaser
There’s something magical about a lazy weekend morning. The sun peeks in just a little too early, the kids are still in pajamas, and somehow the kitchen feels like the coziest room in the house. That’s when the frittata makes its grand entrance.
Think of a frittata as the brunch superhero: it’s got all the comfort of scrambled eggs, the elegance of quiche, and the “use whatever’s in the fridge” flexibility that every busy parent (🙋♂️🙋♀️) needs. Around our house, it’s also the dish that makes everyone gather at the table—even the ones who swear they “aren’t hungry yet.”
This version is packed with crispy bacon, golden potatoes, melty cheese, and fresh spinach, all baked into fluffy eggs. The best part? It looks impressive, but it’s totally weeknight (or weekend) doable.
Ingredients
For the eggs:
4 slices thick-cut bacon (about 8 ounces, optional but highly recommended)
2 small Yukon gold potatoes
2 cloves garlic
1 small bunch fresh thyme (about 2 teaspoons leaves)
4 ounces Gruyère, Fontina, or cheddar cheese, grated (optional, but why not? 😏)
6 to 8 large eggs (use 6 if adding bacon + cheese)
1/4 cup heavy cream
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
For the greens:
2 cups baby spinach (about 2 ounces)
Equipment You’ll Need
10- to 12-inch nonstick oven safe frying pan or cast iron skillet
Spatula
Chef’s knife
Mandoline (optional, for quick slicing)
Whisk + medium or large bowl
Vegetable peeler
Instructions
Prep your ingredients.
Dice the bacon, peel + slice the potatoes, mince the garlic, and pick the thyme leaves. Grate the cheese if using.
Preheat the oven.
Heat your oven to 400°F.
Whisk the eggs.
In a bowl, whisk together the eggs, cream, and 1/2 teaspoon salt until smooth.
Cook the bacon.
Place bacon in a cold skillet, then cook over medium-high until browned and crispy (about 8–10 minutes). Remove to a paper towel–lined plate. Drain all but 2 tablespoons of the fat.
(If skipping bacon, just heat 2 tablespoons oil instead.)
Sauté the potatoes.
Toss the potatoes into the pan with the remaining fat. Season with pepper + the rest of the salt. Cook until tender and lightly golden, 4–6 minutes.
Wilt the greens.
Stir in the garlic, thyme, and spinach. Cook just until spinach wilts (30–60 seconds). Add the bacon back in and stir to combine.
Cheese it up.
Spread the mixture evenly in the pan, then sprinkle the cheese over top. Let it start melting.
Pour in the eggs.
Carefully pour the egg mixture over everything. Tilt the pan so the eggs spread evenly. Cook until the edges begin to set, 1–2 minutes.
Bake.
Transfer skillet to the oven and bake until the eggs are fully set, 8–10 minutes. Check by cutting a small slit in the center—if raw egg runs out, bake another 2 minutes.
For a golden top, broil for 1–2 minutes at the end.
Cool + serve.
Let the frittata rest 5 minutes before slicing into wedges. Serve warm (with coffee, mimosas, or OJ—dealer’s choice).
Why You’ll Love This Recipe
Perfect for cleaning out the fridge (sub veggies, use ham instead of bacon, or swap cheeses).
Works for breakfast, lunch, OR dinner.
Feels fancy enough for guests, easy enough for Tuesday night.
So next time you want something that’s equal parts cozy, flavorful, and family-friendly, let this frittata be your go-to.
👉 Pro tip: Make two. One for now, and one for “future you.” (Future you will thank present you.)
