We are oh so excited about this bacon and veggie frittata. It’s made with crispy bacon, fresh spinach, and red bell pepper. Frittatas are versatile, so use whatever meat and veggies you love! We sometimes get tired of our typical egg breakfast, so this is a great way to switch things up. Show off your fancy pants cooking skills – people won’t know how easy this is to make! This frittata is great for meal prep. Make it on Sunday and have breakfast ready to go for the week. Let us know what you think in a comment below!
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- This recipe is also great for dinner – who doesn’t love breakfast for dinner?! Serve alongside hash browns or roasted potatoes and fresh avocado.
Bacon & Veggie Frittata
Crispy bacon, fresh spinach, and red bell peppers - this is such a tasty way to switch up your usual breakfast. Show off your fancy pants cooking skills - people won't know how easy this is to make! Great for meal prep!
Equipment
- 1 10-12 inch cast iron skillet or oven safe frying pan
Ingredients
- 8 eggs
- 1 tbsp extra virgin olive oil may sub coconut oil
- 1 small shallot diced
- 1 garlic clove minced
- 1 red bell pepper diced (may sub any bell pepper)
- 5 slices of bacon no added sugar for Whole30 option
- 1 cup fresh spinach
- 1/4 cup almond milk may sub any milk
- 1/4 tsp salt and more to taste
- 1/4 tsp pepper
Instructions
- Preheat oven to 350ºF.
- Place bacon on cookie sheet with aluminum foil and bake in oven for 10 minutes or until slightly crispy.
- Dice shallot, garlic, and bell pepper.
- Coat cast iron skillet with extra virgin olive oil on medium heat and allow to warm until oil is slightly bubbly. Sauté shallots for 3 minutes, stirring occasionally. Add garlic and cook 1 minute. Add bell pepper. Cook 7–10 minutes, stirring occasionally until peppers are softened.
- Meanwhile, whisk eggs in medium size bowl. Mix in almond milk, salt and pepper. Set aside.
- Roughly chop bacon and add to skillet. Mix to combine. Add spinach, stir occasionally and cook until slightly wilted.
- Finally add egg mixture to skillet and stir just to combine.
- Place skillet in oven and bake for 15-20 minutes or until center is set. Allow to cool for 5 minutes before serving.
- Top with salsa, diced tomatoes, chopped cilantro if desired. Enjoy!
Notes
Recipe Notes: leftovers can be stored in airtight container for up to 4 days.
Jenna
This looks like such a great recipe!! Excited to try it over the weekend.
UpBeet Sisters
Thanks Jenna! Let us know how it turns out 🙂