Free Easy Spinach-Bacon
Frittata, frittata, frittata!
You may think of a frittata as a savory egg custard much like a crustless quiche. But it’s so much more than that – it’s the last-minute unsung hero of dinner time.
This Italian dish is easy, quick to prepare, and just as flavorful and filling. You can whip it up using just about any savory ingredients from sliced heirloom tomatoes to earthy sautéed mushrooms.
You can even use leftovers – various ends of veggies and nubs of cheese. And no matter what the combination, it always turns out D.E.L.I.C.I.O.U.S!
A frittata is incredibly versatile and can work wonders for just about any occasion – be it a holiday breakfast, weekend lunch, or an end-of-the-week dinner – this savory delight is sure to satisfy.
Here’s my favorite frittata rendition featuring spinach and bacon – a creamy, cheesy, fluffy-centered, crispy-edged eggy wonder enriched with crispy bacon and succulent spinach.
- 1/4 cup diced bacon or sausage
- 1 tbsp butter, ghee, or oil (coconut, olive, or avocado) for frying
- 1/2 cup fresh spinach
- 2 eggs
- 1 tbsp heavy whipping cream
- 1/4 cup shredded cheese
- Salt and pepper, to taste
- Preheat oven to 350°F.
- Melt the butter in an oven-safe skillet over medium heat. Add the bacon or sausage and sauté for a few minutes until crisp.
- Add the spinach to the remaining fat in the pan and sauté until just wilted.
- Whisk the eggs and heavy cream together in a mixing bowl until fluffy.
- Pour the egg/cream mixture over the meat and spinach.
- Top with shredded cheese and season with salt and pepper to taste.
- Place in the oven to bake for 10-15 minutes or until just golden.
- If you don’t have an oven-safe skillet, you can continue cooking on the stovetop and fold over to make an omelet.
Prep Time: 25 minutes
Macros: Fat: 44g | Protein: 26g | Net Carbs: 2g | Fiber: 0g | Sugar Alcohols: 0g | Calories: 522