Ingredients
Units
Scale
- 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
Instructions
- Whisk together eggs, salt, pepper, and half and half or milk. Preheat oven broiler to high.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 10
- Cook Time: 20
- Category: Main