Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Spinach and Bacon Frittata
with paleo raspberry yogurt parfait

Active: 50 min Total: 50 min
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:
  • Bacon - 4 strips , chopped
  • Thyme leaves, fresh - 1 tsp
  • Eggs - 8
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Baby spinach - 5 oz
Paleo Raspberry Yogurt Parfaits:
  • Yogurt, any paleo-friendly variety like cashew or coconut - 2 cups
  • Raspberries, fresh or frozen - 1 cup
  • Honey - 1 Tbsp


  1. Bacon - Chop bacon. (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, salt, and black pepper.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  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. 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. Slice frittata and serve with yogurt parfaits. Enjoy!



0 reviews