Frittata (with Bacon Spinach Tomato and Swiss)
The easiest tastiest Frittata recipe! It's made with plenty of eggs, rich bacon, vibrant brightly flavored tomatoes, fresh spinach and creamy Swiss cheese. What more could you want for breakfast?
chopped (8 slices)
roughly chopped (3 packed cups)
half and half
Salt and freshly ground black pepper,
cup (2.8 oz)
shredded swiss cheese
Preheat oven to 350 degrees. Butter a 9 - 10 inch deep pie dish, set aside.
Place bacon in a 12-inch non-stick skillet and cook over medium-high heat, tossing frequently, until browned and crisp, about 6 - 10 minutes.
Transfer bacon to a plate lined with several layers of paper towels to drain, leave 1 Tbsp rendered bacon fat in a skillet drain and reserve or discard excess.
Return skillet to medium-high heat, add spinach and saute just briefly until it has wilted, about 15 - 30 seconds, transfer spinach to plate with bacon.
In a large mixing bowl whisk together eggs, half and half, onion powder, garlic powder until well combined. Season with salt and pepper to taste*.
Add cooked bacon, tomatoes, spinach and swiss and toss mixture to distribute ingredients. Pour into prepared pie dish.
Bake in preheated oven until just set, about 30 - 35 minutes. Cut into wedges and serve warm.
*Season lightly with salt as the bacon and cheese will add salt. I only needed about 1/4 tsp salt.
Try it with
here's a few ideas:
Leftover baked potato (cubed)
Sun dried tomatoes
Fresh herbs (parsley, chives, thyme, basil)
Feta, cheddar, mozzarella or provolone cheese
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