Easy Bacon and Spinach Frittata
A cheesy and veggie-filled frittata dotted with crispy bacon is the perfect dish for a weekend brunch.
Servings : 6
Ingredients
- 8 large eggs
- ¼ cup half & half, you can also use milk
- ½ teaspoon salt, or to taste
- ½ teaspoon fresh ground black pepper, or to taste
- ⅛ teaspoon ground nutmeg
- 4 slices thick-cut bacon, diced
- 2 cups cherry tomatoes, halved
- 1 clove garlic, minced
- 3 cups fresh baby spinach
- 1 cup crumbled feta cheese, divided
- ½ cup finely shredded mozzarella cheese
Instructions
- Preheat oven to 350°F.
- In a mixing bowl whisk together eggs, milk, salt, pepper and nutmeg.
- Set an ovenproof skillet over medium heat; heat up the skillet until hot. Add diced bacon and cook for 4 to 5 minutes, or until crispy. Remove bacon from pan and set aside. DO NOT drain bacon drippings.
- Return skillet to the burner and increase heat to medium-high. Add the halved cherry tomatoes and cook for 2 minutes.
- Stir in garlic; add spinach and cook for 2 minutes, or until spinach is wilted. Stir occasionally.
- Return half of the bacon to the skillet and reduce heat to medium.
- Pour in 2/3 of the egg mixture. Sprinkle half of the crumbled feta cheese. Pour in remaining egg mixture. Top with remaining feta and mozzarella cheese.
- Bake for 8 to 10 minutes, or until center is set and cheese is melted.
- Remove from oven; let stand about 5 to 7 minutes.
- Top with reserved bacon, garnish with parsley plus several halved cherry tomatoes.
- Cut and serve.
Equipment
- Oven
Notes
- NET CARBS: 4 g
Nutrition
Calories: 305 kcal | Carbohydrates: 5 g | Protein: 17 g | Fat: 24 g | Saturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 267 mg | Sodium: 795 mg | Potassium: 361 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 2180 IU | Vitamin C: 16 mg | Calcium: 237 mg | Iron: 2 mg | Net Carbs: 4 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.