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!
Servings: 4 people
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.