Spinach frittata with bacon and cheesePosted: August 31, 2011
We had a clean out the fridge dinner the other day. After a few days of guests here, parties, etc we had a ton of food that HAD to be used up now. So, I inventoried what I had and came up with a weekly menu. We had a lot of eggs and bacon leftover so a frittata it was. I threw in what we had on hand to our liking and it was great. Choose your favorite egg add-ins and bake. It’s that easy! Adapted from several recipes on-line but came up with what worked for us! Easy, healthy, and a great way to use up extras in your fridge. I paired with a side salad and this was a perfect meal for us!
8 eggs-I used half eggs and half egg beaters
½ cup whole milk-Used 2%
½ lb fresh spinach, rinsed, dried and torn into roughly 1-inch pieces
8 slices bacon
1 red pepper diced
1 cup grated cheddar cheese
Fresh ground pepper and salt, to taste
Preheat oven to 450.
Chop spinach, pepper and bacon. Toss in a large bowl. Whisk in eggs and milk. Add in cheese and salt and pepper to taste.
Pour into a prepared baking dish and bake at 450 for 20-30 or until all the eggs are set and cooked thru.
***You can also start cooking this in an oven safe skillet on the stove until the sides are set and finish in the oven, but I just put it in the oven the whole time in an oven safe baking dish. ***