Creamed Spinach Frittata with Warm Bacon Salad

Bacon and eggs may sound like the first meal of the day, but pop them in the microwave and you’ll have dinner in minutes!
creamed spinach frittata with warm bacon salad

Recipe by Selma Brown Morrow

Price per serving: $1.98

  • Cook Time
  • Prep Time
  • 4Servings


  • 1 cup finely chopped onion
  • 1/2 cup heavy cream
  • 3 tsp. prepared horseradish
  • 1 tsp. chopped fresh thyme
  • 4 oz. frozen chopped spinach, thawed and squeezed dry
  • 5 large eggs, beaten
  • 3 slices bacon
  • 5 tsp. balsamic vinegar
  • 1 tbsp. EVOO
  • 1 tsp. Dijon mustard
  • 5 oz. mixed baby greens
  • 1 can (14 to 15.5 oz.) cannellini beans, rinsed 


1. In a medium bowl, microwave the onion, cream, horseradish and thyme on high until the onion is tender and the cream is absorbed, about 5 minutes. Stir in the spinach, eggs, 3/4 tsp. salt and 1/2 tsp. pepper.

2. Coat a 9-inch pie dish with cooking spray. Add the spinach mixture; cover with a plate. Microwave on medium just until the frittata starts to set around the edges, about 5 minutes. Uncover and microwave on medium just until the center of the frittata is set, about 2 minutes. Let sit for 5 minutes.

3. Meanwhile, in a shallow bowl, arrange the bacon slices in a single layer. Microwave on high until the bacon is crisp, about 3 1/2 minutes. Transfer the bacon to paper towels to drain, then crumble. Whisk the vinegar, EVOO and mustard into the bacon grease in the bowl; season with salt and pepper. Toss the dressing with the mixed greens and cannellini beans; season.

4. Divide the frittata and salad among plates. Top the salad with the crumbled bacon.