Cheesy Bacon, Tomato Spinach Frittata

Breakfast is one of my favorite meals. So much so that we often have breakfast for dinner on the reg! In an effort to spice up our standard eggs, bacon and toast, I whipped up this easy bacon, tomato and spinach frittata!

IMG_3345 (1)

Eggs have always seemed to get a bad rap in terms of nutrition, mainly due to their cholesterol content. Recent research shows they may not be as bad as once made out to be and the nutritional benefits likely outweigh the cholesterol content. Eggs are nutritional powerhouses- specifically rich in protein, folate, vitamin B12 and vitamin D. Moderate egg consumption is not linked with increased risk of heart disease. Eggs are also one of the cheaper protein sources available today, so stock up and get ready to get creative in the kitchen!

IMG_3364

This meal comes together in about an hour, but only about a half hour of prep, leaving you 30 minutes to do the dishes, get lunches ready for the next day etc while it cooks.

First sauté 3 cloves of  garlic and 1/2 of a sweet onion in 1 tbsp of olive oil. Add ~1/2 cup bacon and sauté additional 5 minutes or until cooked. Add 2 cups of fresh spinach and cook for 1-2 minutes or until wilted. Set aside on a plate.

Roast 1/2 cup cherry tomatoes in the oven for ~10 minutes- drizzle with olive oil and place on baking sheet. Remove when they start to pop. Set aside.

Mix 6 eggs and 2 egg whites with 1/4 cup parmesan cheese, dash of cayenne pepper and salt and pepper to taste.

Next, mix the spinach/bacon mixture and roasted tomatoes (halved) into the egg mixture. Place into greased pie pan. Bake at 350 for 25 minutes or until edges are browned and middle is firm. Top with shredded cheddar cheese and enjoy! We served ours with hash browns, but a side salad or slice of toast would be a great compliment as well!

IMG_3365

Cheesy Bacon, Tomato Spinach Frittata
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 8 eggs (6 whole, 2 whites)
  • ¼ cup grated parmesan cheese
  • 2 cups fresh spinach
  • ½ cup cherry tomatoes
  • ½ cup bacon- cut into bite sized pieces
  • salt and pepper-to taste
  • cayenne pepper- to taste
  • ¼ cup shredded cheddar cheese
  • 3 cloves garlic- diced
  • ½ small sweet onion- diced
Instructions
  1. Preheat oven to 350 degrees
  2. Sauté garlic and onion in 1 tbsp of olive oil
  3. Add bacon and sauté additional 5 minutes or until cooked
  4. Add 2 cups of fresh spinach and cook for 1-2 minutes or until wilted
  5. Set aside on a plate.
  6. Roast cherry tomatoes in the oven for ~10 minutes- drizzle with olive oil and place on baking sheet. Remove when they start to pop. Set aside.
  7. Mix eggs with parmesan cheese, dash of cayenne pepper and salt and pepper to taste.
  8. Next, mix the spinach/bacon mixture and roasted tomatoes (halved) into the egg mixture. Place into greased pie pan. Bake at 350 for 25 minutes or until edges are browned and middle is firm. Top with shredded cheddar cheese and enjoy!

 

frittata collage

 

 

 

Related Posts Plugin for WordPress, Blogger...
Share:Share on FacebookTweet about this on TwitterGoogle+Pin on PinterestEmail to someone

Speak Your Mind

*

Rate this recipe: