Loaded Baked Frittata

Steve and I love eggs for breakfast.  We pretty much eat them every morning, but sometimes we get tired of plain ol’ eggs.  So, I decided to switch it up and try a new frittata recipe. My sister, Darcey, used to make frittata for me every time I went to visit her since I love it so much.  We used to try out different variations, which is what I did with this recipe.  Plus, I got to break out my cast iron skillet.

Frittata is so easy to make.  This recipe had bacon, sautéed onions, peppers, and goat cheese.  I added sausage and mushrooms too.  The goat cheese is everything in this frittata.  It is so creamy, tastes so delicious with the bacon and onions, and added a whole dimension of flavor.  The recipe calls for 4 oz of goat cheese, but only sprinkle as much as you want.  It definitely can overpower the other flavors if you add too much.


  • 8 large eggs
  • ½ cup whole milk
  • Kosher salt and black pepper
  • ½ cup finely diced bacon
  • 1 cup diced onion (from 1 small onion)
  • 2 cups diced red or orange bell peppers (from 2 peppers)
  • 1 (5-ounce) package baby spinach — I excluded this since I don’t like cooked spinach
  • 4 ounces fresh goat cheese

Click here for the full recipe.

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