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Spinach and Bacon Frittata
with raspberry yogurt parfait / peach bellini

Active: 1 hr Total: 1 hr
The past few years, we've made a tradition of offering a festive brunch-style meal on Christmas. Even if you don't serve it for brunch / breakfast, a homemade savory frittata is a satisfying meal any time of day.


Spinach and Bacon Frittata:
  • Cheese, gruyere - 2 oz , grated (sub sharp white cheddar)
  • Bacon - 4 strips , chopped
  • Thyme leaves, fresh - 1 tsp
  • Eggs - 8
  • Milk - 3 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Baby spinach - 5 oz
Raspberry Yogurt Parfaits:
  • Yogurt, plain or Greek - 2 cups
  • Raspberries, fresh or frozen - 1 cup
  • Honey - 1 Tbsp
Peach Bellini:
  • Peaches, frozen - 12 oz
  • Prosecco - 1 bottle (sub any sparkling wine or champagne)


  1. Cheese / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Thyme - Pull leaves off stalks. (Can be done up to 3 days ahead)
  3. Assemble parfaits - Divide yogurt between individual small bowls or glasses (1 / serving). Top with raspberries and drizzle with honey.
  4. Eggs - Whisk together eggs, milk, salt, and black pepper.

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  1. Heat oven to 425F / 218C.
  2. While oven heats, place a skillet over medium heat. Add bacon and saute until just starting to turn crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Drain off all but about 1 Tbsp / 15 mL of bacon grease and return pan to heat.
  3. Add spinach to heated pan. Saute until spinach is wilted (add a lid to speed things along), ~5 minutes. Stir in thyme leaves and continue to cook for 1 minute more. Season with a pinch of salt.
  4. Pour egg mixture over spinach and stir to combine.
  5. Stir in cheese and top frittata with bacon.
  6. Transfer skillet to oven and bake for 20 to 25 minutes. (Frittata is done when eggs are set and a knife inserted in the center comes out clean.)
  7. Just before serving, blend peaches in a standing blender, adding as much water as needed to make a smooth, pourable puree. If you’d like the puree sweeter, add some honey or sugar (not in ingredients list).
  8. Divide peach puree between glasses and pour prosecco over top.
  9. Slice frittata and serve with yogurt parfaits and bellinis. Enjoy!



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