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Breakfast / Brunch

Spinach & Bacon Frittata with Hash-Brown Crust

Fluffy, cheesy eggs and crispy hash browns all in one, does it get any better? Nope. This frittata has got it all going on. With three cheeses, bacon, spinach, and a hash brown crust there’s not much more to say, except that you, and your friends and family, will love this breakfast or brunch recipe.

Known as the original Swiss cheese, Emmental comes from the Emmental valley in Switzerland. It has a mild and nutty taste, and is recognizable because of its eyes (holes).


8 servings

Total Time

about 1 hour

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Test Kitchen Tip

Adding both heavy cream and cream cheese make for an extra-creamy frittata. And if you can’t find Emmental cheese, Gruyère or Comté are OK substitutes.


Preheat oven to 400°.

Cook bacon in a 10-inch ovenproof nonstick skillet until crisp; transfer to a paper-towel-lined plate and drain all but 1 Tbsp. drippings.

Whisk together eggs, cream, cream cheese, ½ cup Emmental, ½ cup Cheddar, Parmesan, scallions, 1 tsp. salt, cayenne, and ¼ tsp. black pepper; stir in spinach and bacon.

Melt butter with drippings in same skillet over medium-high heat. Add hash browns, spreading and pressing them up the sides; season with salt and black pepper. Reduce heat to medium; cook hash browns until edges start to brown, about 10 minutes.

Sprinkle remaining ½ cup each Emmental and Cheddar over hash browns; pour egg mixture over top. Bake frittata until filling is firm and the tip of a knife inserted near the center comes out clean, 3035 minutes. Let frittata stand 5 minutes, run a spatula around the rim, invert onto a plate, then invert again onto a serving plate.


For perfectly cooked hash browns, start them on the stove — the radiant heat will help crisp them.


To unmold, place a plate on the skillet, then flip the skillet and plate over to release the frittata.

Nutritional Facts

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