California Frittata Recipe

This easy California Frittata Recipe is a perfect dish for breakfast, brunch or dinner. It’s ready in under 30 minutes!

Today I’m bringing you a delicious California Frittata recipe, loaded with spinach, tomato, bacon, and cheese. I have seen lots of frittata and quiche recipes lately that look gorgeous and promise to be easy, so I finally wanted to try one for myself. I served this with simple salad greens tossed with balsamic vinegar, olive oil, and salt, making for a healthy, low carb dinner. I am not usually one to follow any special diets, but I have been thinking about reducing my carb intake at dinner lately. We eat pretty late, usually after 8:00 pm, and dinner is my biggest meal of the day. I often have a heaping mound of pasta or rice on my dinner plate, and I’ve wondered if that might have something to do with my growing waistline. The trouble is, popular diets like South Beach and Atkins that completely rule out certain foods have never worked for me. I want to be able to eat whatever I want, and as soon as a food is off limits, I want it even more! Even though I’m not willing to give up all white foods, alcohol, or dessert, I am interested in eating a generally healthy diet and fighting the battle of the bulge. Eating a low-carb meal every now and then seems like a good idea. How do you feel about limiting carbs, sugar, or other things in your diet? Do you eat all things in moderation, limit some foods entirely, or throw caution to the wind and eat whatever you like? For now, I am trying to find some easy recipe ideas that are naturally low carb like this California Frittata. You could serve this for brunch or dinner. Enjoy! Adapted from Frittata by Alton Brown.

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California Frittata with Bacon, Spinach, and Tomatoes

This easy frittata is perfect for breakfast, lunch, or dinner!

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Course

Main

Prep Time

10 minutes

Cook Time

20 minutes

Servings

-4 MetricUS Imperial

Ingredients

• 5 eggs
• 1/2 tsp. kosher salt
• freshly ground black pepper to taste
• 2 tbsp. half and half or milk
• 2 slices bacon diced
• 1/2 medium-sized red onion finely chopped
• 2 handfuls baby spinach leaves
• 2 Roma tomatoes seeded and diced
• 1/2 c. white shredded cheese like provolone or monterey jack

Course Main Prep Time 10 minutes Cook Time 20 minutes Servings -4 MetricUS Imperial Ingredients 5 eggs 1/2 tsp. kosher salt freshly ground black pepper to taste 2 tbsp. half and half or milk 2 slices bacon diced 1/2 medium-sized red onion finely chopped 2 handfuls baby spinach leaves 2 Roma tomatoes seeded and diced 1/2 c. white shredded cheese like provolone or monterey jack

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Instructions

1. Whisk together eggs, salt, pepper, and half and half or milk. Preheat oven broiler to high.
2. Spray a 10-inch nonstick or iron oven-safe skillet with cooking spray, and heat over medium-high heat. Add diced bacon and onion, and saute until bacon is browned and onion is translucent, about 5 minutes.
3. Add spinach and tomatoes, and saute about 2 more minutes, until the spinach is wilted. Turn off heat, and transfer sauteed mixture to a plate lined with a few layers of paper towels.
4. Carefully rinse or wipe skillet clean, then heat over medium-high heat again. Spray bottom and sides very well with cooking spray. Add sauteed bacon and vegetables to hot skillet, and evenly spread over the bottom. Pour whisked eggs over the vegetables, and sprinkle cheese over the top.
5. Without stirring, cook until eggs are set, about 5 minutes. Then, transfer entire skillet to the oven, and broil for about 3 minutes until browned. With the help of a spatula, gently slide entire frittata to a serving plate, and slice into four wedges to serve.