This Easy BLT Frittata can be served for breakfast, brunch, lunch, or dinner! Once you have the egg mixture down, you can switch up the ingredients with whatever you like or have on hand! This recipe uses oven-roasted grape tomatoes, which takes extra time, but it is well worth it!
I call this a BLT frittata but it has a few extras and the "L" stands for spinach rather than lettuce. I've also added caramelized onions, which gives some sweetness, and goat and cheddar cheese for a bit of decadence. If you love frittatas you must also try my Easy Baked Frittata recipe which is packed with nutritious veggies!
Ingredients & Substitutions
- Grape Tomatoes - This recipe has you oven-roasting the tomatoes but you can substitute them with drained and chopped sun-dried tomatoes packed in oil. Fresh chopped grape tomatoes will also work.
- Bacon - Pancetta or chopped up ham works well here too. Omit the bacon all together if you are vegetarian.
- White Onion - I happen to love white onions but Spanish, yellow, or sweet onions can be substituted.
- Baby Spinach - You can also use regular spinach. Remove the thick stems first. Any other type of green works here such as arugula, Swiss chard, kale etc.
- Goat & Cheddar Cheese - Use any cheeses you like! Some suggestions include, cream cheese, ricotta cheese, Swiss, Parmesan, gouda....the possibilities are endless! If you are dairy free, simply leave it out or use a dairy free alternative.
- Eggs - I don't recommend using egg whites instead of whole eggs. The frittata will lack creaminess with the removal of the extra fat. However, if you chose to use whites add ½ cup extra sour cream to compensate. Substitute 2 whites for every whole egg.
- Sour Cream - Substitutions include, plain Greek yogurt, heavy cream, or cottage cheese. If you are dairy free, use a dairy or lactose free alternative.
- Other Veggies - So many vegetables work in a frittata. Some that I like to use are mushrooms, broccoli, and sweet peppers but the sky's the limit! You can add as much as 3-4 cups of cooked vegetables to this 12 egg recipe.
How to make a BLT Frittata
- Roast - The grape tomatoes are cut in half, tossed with olive oil, salt and pepper and placed on a tray to bake at a low temperature for about 1 ½ hours. This creates a sweet and concentrated tomato flavour.
- Sautee bacon- The bacon can cook while you prepare the veggies.
- Prepare the veggies - slice the onions, chop the spinach and grate the cheese.
- Whisk the eggs - The eggs, sour cream, and salt and pepper are whisked together until you reach a smooth consistency. Set that aside while you cook the onion.
- Saute the onion and mix everything together- The onion is cooked in the bacon fat (no pan washing necessary!) until it is nicely browned and caramelized. This will take 8-10 minutes. Mix in the spinach, bacon and tomatoes to the pan and stir to mix.
- Add the eggs and cheeses- Turn off the heat, add the egg mixture and stir to distribute everything evenly. Add the goats cheese and cheddar.
- Bake & broil - Bake in a 350 F oven for about 20 minutes or until the eggs are set. Optional - Turn broiler to high and broil frittata on the top rack, watching carefuly, until it is browned how you ike it.
Storing & Reheating
Store leftovers in an airtight container, or covered with plastic wrap, in the fridge for 4 days.
Frittata is also freezer-friendly which makes it a perfect make-ahead, grab-and-go breakfast! Let it cool completely. Wrap individual pieces or store them in an air-tight container with parchment paper in between.
To reheat let frozen pieces thaw out completely first. Heat in a pan on the stovetop or in the microwave. If microwaving, do so in small increments of time to avoid overcooking.
What should I serve with frittata? Frittata can be eaten on its own but is also delicious with a side salad or soup!
Is frittata the same as quiche? Quiche is similar but is made with a pastry crust.
This recipe makes a lot. Can I make a smaller one? Absolutely! In the recipe card below you can select your serving size. Remember to use a smaller pan to bake it in.
What if I don't have an ovenproof frying pan? You can make the entire mixture and transfer it to a greased 9" x 13" baking dish or a large deep pie plate. My favourite oven-proof, non-stick pan is this Heritage The Rock Non-Stick Frypan.
Can I make this vegetarian or vegan? I don't have an alternative to make this frittata vegan but you can make it vegetarian by omitting the bacon.
Can I make this dairy-free? Yes. You can omit the cheese or use a dairy-free cheese. The sour cream can be replaced with dairy-free yogurt or coconut milk. It can also be omitted. The texture will be less creamy but still delicious!
Other recipes you might enjoy
- ROASTED CAULIFLOWER AND LEEK FRITTATA
- EASY HOMEMADE EGG BITES
- SPANISH ZUCCHINI OMELETTE
- SPANISH OMELETTE
- 1 pint grape tomatoes, cut in half
- 1 tablespoon olive oil
- salt and pepper
- 12 large eggs
- 1 cup sour cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 slices bacon, cooked and broken or cut into pieces
- 1 medium white onion, sliced or diced
- 2-3 cups baby spinach
- 140 g goat cheese (chevre)
- 1 ½ cups aged cheddar, shredded
For the tomatoes
- Preheat oven to 275 degrees F.
- Toss halved tomatoes in a bowl with olive oil, salt, and pepper. Arrange on a baking sheet, lined with parchment paper for easy cleanup, and bake for 1 ½ hours or until partially dehydrated with a soft and "jammy" texture. See photo above.
- Preheat oven to 350 degrees F.
- Start by frying the bacon. While the bacon is cooking, prepare the other ingredients. Dice or slice the onion, chop spinach, grate cheese, and break up goat's cheese into small pieces.
- Whisk together the eggs, sour cream, salt, and pepper until a smooth texture is reached. Set aside.
- Remove bacon from the pan onto a paper towel-lined plate. Remove all but 2 tablespoons of bacon fat.
- Fry onion in bacon fat on medium heat until they are soft and caramelized, stirring often. This will take 8-10 minutes to produce the sweet caramelization. Reduce heat if they are starting to get too dark. See photo above.
- Add the tomatoes, bacon, and spinach. Stir to combine.
- Turn the heat off and pour in the egg mixture. Carefully stir it around to disperse the ingredients evenly.
- Drop the pieces of goat's cheese evenly over the frittata, then add the grated cheddar.
- Bake in preheated 350 F oven for 20 to 30 minutes or until the frittata is set in the center.
- If you wish to brown the cheese on top, set the broiler on high and place frittata on the top rack. Keep a close eye on it until the top is as browned as you like.
- Serve immediately or let sit until it's room temperature.
Patti McCauley says
I’m not sure why I’ve never made this until now, but finally got around to it for supper tonight and it is delish! Every recipe I’ve tried of yours, I’ve loved! Once again, thank you Andrea!
My pleasure Patti! I'm so happy you enjoyed the frittata. Thanks so much for commenting
OMG, I made this frittata for Christmas breakfast. (I substituted ham for the bacon).
It was amazing!! Will definitely make it again!!
So good. I roast the tomatoes ahead of time and actually I put the entire recipe into muffin cups so I have breakfast on the go…..YUM!
Hi Andrea! Looking forward to trying this one. Would I be able to roast the tomatoes 1-2 in advance? Will they get mushy/slimy?
I'm planning to make this at a cottage and trying to get most steps done beforehand, then whisk it all together and cook when I'm there. 🙂
Hi Lynne! Yes, you can absolutely roast the tomatoes ahead of time. Then you can just toss them into the frittata mixture when you are ready. Have fun at the cottage!
Really good, served with a salad and hot salsa, definitely make again.
Sounds like a delicious combo! So happy you enjoyed it!
Jackie Tridico says
Made this for Easter Brunch ! What a hit ! It was DELICIOUS!
Hi Andrea. Wondering if I can use frozen spinach or will it be too mushy/slimy? 😬
Yes you absolutely can! Just thaw it first and squeeze out as much water as you can and chop. Hope you enjoy it!
Thank you. Love this recipe.
This was delicious. I substituted arugula for the spinach as can’t eat spinach and used feta. Wasn’t too salty at all. My three and a half year old granddaughter loves it too.
Hi Julie! I'm so happy you all enjoyed it and that it wasn't too salty with the feta! 🙌
Hi Andrea. Can this be made using Turkey bacon? Turkey bacon doesn’t make any grease so I was wondering about cooking the onions in it and if you think the Frittata would still have all the flavors?
Yes you could totally use turkey bacon! You can add a couple tablespoons of olive oil or butter to the pan to cook the onions in. Hope that helps!
Excellent! Made this for a family gathering in a 9” Spring formed baking dish with a cauliflower crust. Baked for 45 min. My family was really impressed with the height and the taste. Delicious.
Nice addition of the cauliflower crust to elevate it for a special occasion! Love that! Thanks for sharing! So happy everyone enjoyed it!
Fantastic recipe! On my regular list of meals from now on.
Personally I loved the goat cheese but my girls aren’t fans of the sour taste, have you ever tried it with feta? Wondering if that would be too salty.
Feta could be a bit salty if you used the same amount. You could try it with half the amount and maybe add some chunks of cream cheese or Boursin. Happy you enjoyed it!
Theresa McGrath-Wooley says
Oh goodness Andrea!!! Another winner! I cooked my tomatoes in my foodie for 20 min on Bake/roast @ 325. They ended up, just as you described. The Frittata was a bit of effort, considering I hadn't finished my coffee yet....but - LOL - it was so worth it! Delicious. This will become a family favourite - I can tell! Thanks so much!
Hi Theresa! It's my pleasure and I'm so happy you enjoyed it!! Thanks for commenting!
My family loves this frittata
This looks great, but I have a dairy allergic, what can I replace for the sour cream.
Hi Bev! You can use a dairy free alternative such as plain soy or coconut yogurt. Hope you enjoy!