Fast, filling, and stuffed with protein — that’s the way to do breakfast! Serve up this classic mix of eggs, bacon, cheese, and veggies in a brand-new way. Bake your frittata at the beginning of the week and warm a slice daily for a quick, no-fuss meal.
Servings: 8
INGREDIENTS
6 eggs
½ c. heavy cream
1 tsp. salt
½ tsp. black pepper
4 strips of bacon, diced
1 c. onion, diced
½ c. tomatoes, diced
4 c. spinach
½ c. cheese, shredded
Green onion, diced, for topping
PREPARATION
1. Preheat oven to 350°F.
2. In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate.
3. In an oven-safe pan, cook the diced bacon. Once fully cooked, take it out and set aside.
4. Add onions to the same pan and cook until translucent.
5. Add tomatoes and spinach, and cook for a couple of minutes until spinach is slightly wilted.
6. Add the bacon back into the pan and mix with the cooked vegetables.
7. Add the eggs and cheese into the pan.
8. Stir well, then bake for 15 minutes or until the eggs do not wobble in the middle.
9. Top off with green onions, if desired.
10. Enjoy!
Recipe by Tasty
