posted in Breakfast

Onion, Bacon and Spinach Frittata

Here’s a beautiful low-carb, low calorie meal for breakfast or lunch (and we’ve even eaten it for dinner):  Onion, Bacon and Spinach Frittata

Onion, Bacon and Spinach Frittata

Apparently winter is over and spring started happening yesterday.  I know it’s been crazy snow around the country, but spring is definitely happening where I live- 63 degrees and sunny.  I’m not super happy about that since we need a major snowstorm or two if we want to ski into late April.  But I’m sort of resigned to the fact that I’ve skied a good number of times this year, and I’m looking forward to my standard summer wear of flip flops and shorts coming up very soon.  I thought this dish today would be a nice, light, spring-ey sort of dish to share.  After all, there are only 9 weeks left until Memorial Day weekend- where you might be forced to wear a bathing suit for the first time since winter.  It’s time to start thinking about eating light, and this frittata is exactly that.

Onion, Bacon and Spinach Frittata Prep 1

This recipe is kept light by using a mix of egg and egg whites, turkey bacon (though sometimes I sneak in real bacon), sweet Vidalia onions, a lovely amount of spinach and a light sprinkle of cheese.

Onion, Bacon and Spinach Frittata #Recipe -

And you know what’s actually super cool???  One serving is HALF of the frittata.  So… yep, you get a good amount to eat all to yourself.

Onion, Bacon and Spinach Frittata #recipe

Or you can cut it into wedges, then eat one wedge and GO BACK FOR SECONDS so it seems like you’re indulging in more than you’re supposed to have when you’re really not.  That makes perfect sense, right?

I’m gonna go ski one last time this weekend– in the slush or ice or whatever is left– and then I’ll be crossing my fingers for one last mighty snowstorm to end the season.  Then I’ll welcome spring or summer or whatever comes our way next with open arms.

Yield: 2 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Onion, Bacon and Spinach Frittata


  • 2 slices turkey bacon, chopped
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon nutmeg
  • 5 large egg whites, beaten
  • 1 large egg, beaten
  • 1 1/2 cups sweet Vidalia onions, thinly sliced
  • 2 tablespoons water
  • 1/4 teaspoon granulated white sugar
  • 4 cups torn fresh spinach
  • 1/4 cup shredded mozzarella cheese


  1. Preheat oven to 450 degrees F.
  2. Cook chopped bacon in a large nonstick skillet over medium heat until crisp.
  3. In large bowl, combine bacon, pepper, nutmeg, egg whites and egg. Stir well and set aside.
  4. Add onion to the skillet; cover and cook over medium heat 5 minutes or until crisp-tender, stirring occasionally. Add water and sugar. Sauté 5 minutes or until onion is tender and golden brown. Add spinach; cover and cook 2 minutes, or until spinach wilts. Gently stir in egg mixture and spread evenly in bottom of skillet. Cook over low heat 5 minutes or until almost set.
  5. Wrap handle of skillet with foil; place skillet in the oven, and bake for 5 minutes or until set. Sprinkle with mozzarella and bake one more minute.


  • If you are preparing this dish as GLUTEN- FREE, just be sure to use a brand of bacon that is known to be GF.
  • Nutritional Information per serving: (Serving size: 1/2 of the frittata) Calories: 212, Fat: 7.8g, Saturated Fat: 3.3g, Sugar: .9g, Fiber: 3.6g, Protein: 21.7g, Cholesterol: 115.7mg, Carbohydrates: 13.8g
  • WW POINTS per serving:  SmartPoints: 4, Points Plus Program: 5,  Old Points Program: 4
SOURCE: (I believe this recipe originally appeared in an old Weight Watcher's cookbook)

Other frittatas you may enjoy! >>
Loaded Baked Potato Frittata by Two Peas and Their Pod
Asparagus and Swiss Frittata by SkinnyTaste
Kale Frittata by David Lebovitz
Cheeseburger Frittata by She Wears Many Hats
Veggie Filled Frittata by Weelicious

22 Responses to “Onion, Bacon and Spinach Frittata”

  1. postedMar 21, 2014 4:28 AM

    I love that you used turkey bacon and mostly egg whites…this is right up my alley! Looks the perfect quick and healthy meal for those busy days!
    And I totally can’t wait to bust out the flip flops! Yay Spring!

  2. postedMar 21, 2014 5:14 AM

    What a pretty frittata, your presentation is gorgeous. Love that these are pretty healthy.

  3. postedMar 21, 2014 6:11 AM

    Beautiful frittata, Lori! Love all the flavors going on. Thanks for sharing and have a fabulous weekend!

  4. postedMar 21, 2014 8:50 PM
    Crystal | Apples & Sparkle

    Yum, yum, yum!! This is the type of go-to breakfast I love on the weekdays after I see the kids off to school. I love that you added Vidalia onions. So good! : )

  5. postedMar 22, 2014 5:53 AM

    This looks delicious and love the healthy swaps! I can NEVER make a frittata looks this pretty – absolutely gorgeous!

  6. postedMar 22, 2014 7:36 AM
    Debbie Elovirta

    How much egg beater do I substitute for the egg whites? Looks good, but I need to use egg beaters in all my egg recipes!

    • March 24th, 2014 @ 7:30 PM

      I’m not familiar with using egg beaters, so I’m not sure.

  7. postedMar 22, 2014 8:15 AM

    This is exactly the kind of frittata that my wife loves. It looks awesome. Thanks for the recipe.

  8. postedMar 22, 2014 10:56 AM

    Lori this looks simple and delicious. I’m doing a sugar detox right now and this is perfect for a quick lunch or breakfast!

  9. postedMar 22, 2014 1:30 PM

    Beautiful frittata! I’m welcoming spring here, too and need to lose a few inches… this is going to be my Sunday morning breakfast tomorrow, thanks! 🙂

  10. postedMar 23, 2014 7:49 PM

    I made this tonight from dinner and just added 8 ounces of sliced mushrooms. So so delicious and really easy. My kids didn’t even know they were eating lots of veggies! Thanks!

    • March 24th, 2014 @ 7:28 PM

      Great to hear! I’d add mushrooms too!

  11. postedMar 24, 2014 6:30 AM

    What a perfect frittata! Need to make this asap!

  12. postedMar 25, 2014 7:07 AM

    Yay for spring! Love the egg whites and turkey bacon in this frittata!

  13. postedMar 25, 2014 2:02 PM

    dumb question– does this have to be made in a cast iron skillet? Can I use any other oven-proof sauté-type pan? Worried about whether the frittata will stick to the bottom of the pan.

    • March 26th, 2014 @ 4:18 PM

      Probably- you’d just need to make sure it was well-oiled before using perhaps.

  14. postedMar 25, 2014 2:24 PM

    Breakfast, brunch or brinner this is perfect!

  15. postedMar 26, 2014 6:04 AM

    This is such a flavorful dish! Love how it can be used for breakfast or lunch!

  16. postedMar 29, 2014 11:22 AM

    I can’t get enough of a savory breakfast- it’s my favorite way to start the day!

  17. postedApr 19, 2014 9:01 AM

    I was searching for something awesome to make for Easter brunch tomorrow & found this… perfect! Happy Easter! 🙂

  18. postedMay 30, 2014 3:42 AM
    Kim Hall

    This looks amazing…and I hate when ppl try to change my recipe, so with the utmost respect, I ask, is there any way I can make this without the sugar? Trying to go NO SUGAR…doing this LCHF diet think atkins/paleo?
    I miss my sweets, but I love the indulgence…so far 12 pounds in 3 wks, going off every Saturday night…anyway, love to cook and love ur site!!!

    • June 6th, 2014 @ 3:07 PM

      I’m sure you can leave it out- just won’t have that tiny sweet flavor!

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