Whether you're starting the day with it or ending the day, there really is no wrong time to enjoy this oven-baked Spinach, Bacon & Feta Frittata.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (142 g) baby spinach leaves
1 doz. eggs
60 g (about 1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed, softened
1 cup thawed frozen shredded hashbrowns
1 cup crumbled feta cheese with garlic and herbs
6 slices bacon, cooked, crumbled and divided
1/2 cup chopped seeded tomatoes
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How do I make it ?
Place spinach in large microwaveable bowl; cover with waxed paper. Microwave on HIGH 1-1/2 min. or just until wilted. Place spinach in strainer; press to remove excess moisture. Cool.
Heat oven to 350°F. Blend eggs and cream cheese in blender until smooth; pour into medium bowl. Add hash browns, feta, 2/3 of the bacon and spinach; mix well. Spoon into 9-inch pie plate sprayed with cooking spray.
Bake 35 to 45 min. or until knife inserted in centre comes out clean. Top with tomatoes and remaining bacon.
Kraft Kitchen Tips!
Substitute 1 cup Cracker Barrel Shredded Old Cheddar Cheese for the feta cheese.
Mix frittata ingredients and pour into prepared pie plate as directed. Refrigerate up to 24 hours. When ready to serve, bake in 350ºF oven 45 min. or until knife inserted in centre comes out clean. Top with tomatoes and remaining bacon.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 4.5 g
Cholesterol 205 mg
Sodium 300 mg
Carbohydrate 3 g
Fibre 0 g
Sugars 1 g
Protein 11 g
12 servings, 1 piece (79 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.