A light and tasty vegetable frittata made in a cast iron skillet. The perfect egg entree for breakfast, brunch, lunch or breakfast for dinner! Dare I say the BEST frittata recipe ever!

Light Vegetable Frittata with bacon, spinach and tomatoes- super tasty and really simple!

Good morning! Hope you guys are all having a wonderful long weekend. I made this egg recipe for lunch yesterday and oh my goodness….. yum! My son and I each had one slice and then Brad finished it off…. yeah, he’s pretty much our garbage disposal. 😉

You guys are going to love this light vegetable frittata, also known as “The Best Darn Frittata”, just as much as we did! I decided to try this frittata in my new cast iron skillet. I’ve never cooked with a cast iron skillet and I’m not sure if the skillet had anything to do with the taste of this frittata, but just in case it did, I would definitely recommend cooking your frittata in one.

Light Vegetable Frittata with bacon, spinach and tomatoes- super tasty and really simple!

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Light Vegetable Frittata

A light and tasty vegetable frittata, perfect for any meal!


  • 2 tablespoons extra virgin olive oil
  • 1 cup diced onion, about 1/2 an onion
  • 1 green bell pepper, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup fresh spinach, chopped
  • 1 can diced tomatoes, drained, 14.5 oz
  • 3 slices turkey bacon, cooked and chopped (I use a nitrate free brand; like Trader Joe's or Applegate)
  • 5-7 eggs, depending on size (I used 5 large eggs for a medium-sized skillet)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • Preheat the oven to 350 degrees.
  • Add 2 tablespoons of olive oil to iron skillet and use a cooking brush or paper towel to wipe oil along the sides of the skillet. Heat skillet on medium-high heat. Saute onion and green pepper for about 5 minutes.
  • Meanwhile; beat eggs, Italian seasoning, salt and pepper in medium bowl or 2 cup measuring cup. Set aside.
  • Next, add garlic, spinach, tomatoes and bacon to iron skillet and saute for another 2-3 minutes.
  • Finally, pour the egg mixture into the skillet with the vegetables and stir to ensure the egg mixture is evenly distributed, then immediately remove the skillet from the heat.
  • Put the skillet in the oven and bake for about 30-35 minutes, and until the top of the frittata has browned slightly and is set.
  • Allow frittata to cool for about 5-10 minutes before serving. Enjoy!


Make sure you are using an oven safe skillet. This starts on the stovetop and is placed in the oven to finish. If you don't have a cast iron skillet, you could always transfer the contents of the skillet to a large pie pan.
Calories: 151kcal, Carbohydrates: 7g, Protein: 8g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 143mg, Sodium: 704mg, Potassium: 319mg, Fiber: 2g, Sugar: 3g, Vitamin A: 828IU, Vitamin C: 26mg, Calcium: 64mg, Iron: 2mg

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Nutritional Information for Light Vegetable Frittata

Light Vegetable Frittata with bacon, spinach and tomatoes- super tasty and really simple!

I’ve got a few quiche recipes on the blog, but no frittata recipes. Before I titled this post, I actually had to check to make sure this was actually a frittata and not a quiche. On Cooking Clarified, I found information on the difference between a quiche and frittata.

Quiche vs. Frittata:

  • Quiche usually consists of a custard base, a combination of eggs and heavy cream, and has a deliciously creamy consistency when baked. The cream can be replaced with a light half and half or milk to cut the fat.
  • Quiche usually has a crust, but it doesn’t have to.
  • Eggs are the center star of the frittata. Frittatas have no crust and little, if any, milk or cream.
  • Frittatas are cooked first on the stovetop, then finished in the oven or under the broiler.
  • Both are equally delish, in my opinion, depending on what you’re in the mood for!!!

Light Vegetable Frittata with bacon, spinach and tomatoes- super tasty and really simple!

Something to think about….

What’s your favorite; quiche or frittata?

What are your favorite additions to a frittata?

Have you ever used a cast iron skillet? If so, what did you make? I want to use this thing for all recipes, now!

Enjoy the rest of your weekend! And be sure to remember why we’re off work, Monday!

Of possible interest: My quiche recipes, on the blog, are Spaghetti Squash Quiche, Paleo Spinach Bacon Quiche, Crustless Spinach Quiche, Butternut Squash Kale Quiche in an almond flour crust, Super Simple Quiche Summer.