Easy Frittata with Tomatoes, Spinach and Bacon Crumbles
There's little that I love more than an easy all-in-one pot kinda dish during a busy weekday. More than that, when I come across a meal that helps me use up my abundance of eggs, it's a win-win. Most of the ingredients you'll have in your pantry and with less than an hour for prep and cook-time, this is a perfect meal that can be prepared for breakfast, lunch or dinner and provides a healthy protein-rich option that your family will love. Here's how to make it:
Pre-heat oven to 375 degrees.
Whisk 8 eggs in a large bowl, season with salt and pepper and set aside.
Prepare the following ingredients by cutting them into bite size pieces so that each frittata slice will contain every ingredient used. We enjoy using the following:
One (1) cup of cherry tomatoes, sliced in half
One (1) bunch of fresh spinach, cut into ribbons or using chiffonade technique or if using bagged baby spinach, two cups packed.
One (1) cup of sharp cheddar cheese
1/2 cup of cooked bacon crumbled into bits (pre-cooked ahead of time). We generally make 1-2 pounds on the weekend when we can actually cook a sit-down breakfast and save the remaining bacon we don't eat for later meals in the following days. Feel free to use prepared bacon bits from the store as well.
Add ingredients to egg bowl from Step 2. Stirring to incorporate all of the ingredients together and place in a deep pie or cake baking dish.
Bake for 30-40 minutes. *At 25 minutes I will open the oven and give the dish a little shake, if there is any movement/jiggle from the center continue to bake for at least 10 minutes or until entire dish is stiff. If dish is browning more than you would like, feel free to put a sheet of aluminum foil over the dish to prevent further browning.
Once done, Carefully remove from oven and set aside to cool for 10-15 minutes and Enjoy!
Additional Tips and Ingredients (optional):
Goat Cheese Crumbles: for a creamy savory finish. We love to add these after the frittata has been baking for 25 minutes so that it warms and melts the cheese on top for a lovely finish.
If kids aren't keen on spinach and tomatoes, I recommend using diced yellow peppers (cut into very small bits) and add it to the egg mixture before baking. I find that I can sneak yellow bell peppers in very easily as they sort of blend in to the eggs and cheese.
Prepare toasted and buttered sourdough English Muffins to accompany your frittata. My kids love to make sandwiches.
If you try this recipe out, please comment below and let me know how you liked it!