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Bacon and Spinach Frittata

Coconut cream is the solid fat at the top of a chilled can of coconut milk. Here we’re using it in place of sour cream to make the frittata dairy-free.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
330 calories per serving


> 3 slices bacon
> 1 cup packed fresh spinach
> 6 eggs
> 3 cloves garlic, minced
> 2 sprigs oregano
> 1/3 cup coconut cream (from 1 can chilled coconut milk)


Preheat the broiler to high and position an oven rack about 4 inches from the heat. Cut the bacon into slices. Fry in a an oven-proof, ungreased skillet until crisp, about 5 min. Remove the bacon from the pan and crumble it, leaving bacon grease in pan.
Chop spinach coarsely. Beat the eggs with salt (in moderation) and pepper. Add the spinach and garlic. Remove the leaves from the sprigs of oregano. Mix the bacon, oregano and coconut cream into the eggs.
Heat the oil in a large non-stick frying pan and add the egg mixture. Cook until the frittata is almost set on top, about 10 min. Place under the broiler and cook until top is puffed and golden brown (watch carefully to avoid scorching), about 5 min.


Do not use light coconut milk.

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