Bacon and Spinach Frittata
A little bacon makes a big flavor impact in this easy breakfast dish. Serve with lightly dressed mixed greens to round out the meal and add an extra serving of veggies to your plate.
- 9 large eggs
- 1/2 cup organic whole milk
- 1/2 cup grated sharp cheddar cheese
- 6 slices thick-cut nitrate-free bacon
- 2 cups pre-bagged baby spinach leaves
- 1/2 medium yellow onion, chopped (about 1/2 cup)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Mixed Greens Salad
- 1 package mixed greens
- Olive oil, to taste
- 1/2 lemon
Heat the oven to 400 degrees F. In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in the cheese, salt, and pepper. Set aside.
Cut the bacon into one-inch pieces. Place the bacon pieces in a 10-inch ovenproof skillet and cook over medium heat, stirring occasionally, until the bacon is crispy and dark brown, about 10 to 12 minutes. Use a slotted spoon to remove the bacon from the skillet and drain on paper towels. Drain all but a tablespoon of bacon grease from the skillet.
Add the onion to the skillet with the bacon grease and cook over medium heat for three to five minutes, or until the onions are tender and translucent. Add the spinach and cook about one minute more until it begins to wilt. Stir in the bacon.
Add the egg mixture to the skillet and cook for three minutes without stirring. Remove from heat and transfer the skillet immediately to the preheated oven. Cook for 20 to 22 minutes, or until the eggs are cooked through and the frittata is puffy. Cool for five minutes.
While cooling, put together your salad. Lightly toss the desired amount of mixed greens in olive oil and squeeze over half a lemon. Cut your frittata into wedges and serve.