Goat Cheese and Bacon Spinach Frittata | CookOS

Goat Cheese, Shallot, Bacon, Spinach Frittata

Name: Goat Cheese and Bacon Spinach Frittata
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 7 servings
Cuisine: French
Ingredients: 3 ounces bacon, diced; 1 tbsp vegetable oil; 3 shallots, thinly sliced; 3 cups fresh spinach or 2 cups frozen spinach (thaw and wring out water if using frozen); 8 large eggs; 1 pinch nutmeg; ¼ cup grated parmesan cheese; ½ cup crumbled soft goat cheese or feta; ¼ cup of sliced scallions or chives for garnish

This French-style frittata combines crispy bacon, caramelized shallots, fresh spinach, and creamy goat cheese for a savory springtime dish. Low-temperature cooking yields impossibly custardy eggs that never curdle.

🌍French 🏷️Breakfast 🏷️Brunch 🏷️Eggs 🏷️Slow cook 🏷️Bacon Spinach

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Goat Cheese, Shallot, Bacon, Spinach Frittata

Total

1h 30m

Servings

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

3 ounces bacon, diced
1 tbsp vegetable oil
3 shallots, thinly sliced
3 cups fresh spinach or 2 cups frozen spinach (thaw and wring out water if using frozen)
8 large eggs
1 pinch nutmeg
¼ cup grated parmesan cheese
½ cup crumbled soft goat cheese or feta
¼ cup of sliced scallions or chives for garnish

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Instructions

1
Sauté the bacon and shallots together in a large skillet until bacon is crisp and shallots are soft, about 10 minutes.
2
Meanwhile, chop the spinach into ribbons. In a large bowl, whisk the eggs together with 1 tsp salt, ½ tsp black pepper, a pinch of nutmeg and 1/4 cup parmesan cheese.
3
Stir the spinach and crumbled goat cheese into the eggs.
4
After the bacon and shallots are finished sautéing, pour off excess liquid from the pan. Let the bacon and shallots cool slightly, then stir the bacon and shallots into the egg mixture. Transfer mixture to a greased Suvie pan.
5
Insert pan into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 1 hour.
6
After the frittata has finished cooking, cut into squares and serve with a sprinkle of sliced scallions or chives.

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Tips & Notes

Pro tips

Cook bacon until crispy first, then reserve; render its fat to cook shallots low and slow for deep caramelization before adding spinach.
Whisk eggs with a pinch of nutmeg and season well before pouring—nutmeg enhances the savory, springtime profile without being detectable.
Low, gentle heat is non-negotiable: a frittata cooked above 350°F risks curdled, rubbery eggs rather than the custardy texture that makes this dish special.
Let the finished frittata rest 5 minutes out of heat before slicing; the carryover cooking sets the center perfectly without overcooking the edges.

Substitutions

Goat cheese → feta (same tang and creaminess, slightly firmer)
Fresh spinach → arugula or kale (adjust wilting time; kale needs longer)
Shallots → red onion (milder flavor, less complex sweetness)
Bacon → smoked ham or prosciutto (different texture but same salty-smoky note)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days; reheat gently at 325°F for 10–12 minutes or serve cold.

Common Questions

Can I make this frittata ahead of time?

Yes. Cook it fully, cool to room temperature, wrap tightly, and refrigerate for up to 3 days. Reheat gently in a 325°F oven for 10–12 minutes or enjoy cold.

What temperature should the frittata be cooked at?

Low temperature (around 275–325°F) is key—it keeps the eggs from curdling and ensures a rich, custardy texture throughout.

Can I substitute feta for goat cheese?

Yes, crumbled feta works as a direct swap with nearly identical results—it offers the same tangy, creamy quality.

How do I know when the frittata is done?

The edges should be set and lightly golden, but the center should still have a slight jiggle when gently shaken. Carryover cooking will set it further.