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Food & Home

Spinach, Potato, Bacon, and Caramelized Onion Frittata


As long as you have some yummy caramelized alliums, some greens, and some eggs, you can make a frittata. If you have any other fun mix-ins, like bacon, sausage, smoked salmon, veggies, or cheese (if you’re not paleo), even better.

Serves 2 to 4

2 tablespoons ghee

1 small yellow onion, thinly sliced

1 large russet potato, cut into bite-size pieces

6 strips turkey bacon

8 ounces spinach

6 eggs, beaten

flaky sea salt

fresh-cracked black pepper

1. Heat a nonstick skillet over medium-low heat and melt the ghee. Then add the onion and let it cook low and slow until it caramelizes, about 35 minutes.

2. While the onions caramelize, bring a pot of water to a boil. Add a big pinch of salt along with the potatoes and boil until fork-tender. Then drain and set aside.

3. In another skillet, fry the turkey bacon until crispy, then set aside. Once cool enough to handle, chop it up into bite-size pieces.

4. Preheat the oven to 375°F.

5. Add the potatoes, turkey bacon, and spinach to the onion mixture. Mix well and let the spinach gently wilt. Add the beaten eggs and let it cook for a couple minutes, then bake in the oven for about 10 to 12 minutes. Slide out of the pan, slice, and serve.