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.
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.
Course: Brunch
Cuisine: Italian
Keyword: healthy brunch ideas, mothers day menu, spinach frittata