Spinach and Bacon Frittata
Ingredients
The frittata
-
12
eggs
eggs
-
¼
cup
heavy cream
-
10
ounces
baby spinach
-
6
ounces
Gruyere cheese, shredded
-
6
ounces
mozzarella cheese, shredded
-
1
bunch
green onions, chopped
The seasoning and condiments
-
6
ounces
bacon, cut into bite-sized pieces
-
1
tablespoon
organic apple cider vinegar
-
1
teaspoon
coarse-grain mustard
-
4-5
cloves
garlic, minced
-
¾
teaspoon
kosher salt
-
¼
teaspoon
freshly ground black pepper
-
½
teaspoon
onion powder
Instructions
- Cook the bacon in a skillet over medium heat until crisp, then drain on a paper towel.
- Preheat the oven to 425°F and grease an oven-safe skillet or pie plate.
- Sauté the spinach in the bacon drippings until almost wilted, then add minced garlic and cook until fragrant.
- Combine apple cider vinegar and mustard in a small bowl.
- Blend the eggs with salt, pepper, onion powder, and heavy cream until combined.
- Transfer the cooked spinach to the prepared pan, sprinkle with bacon, cheeses, and green onions.
- Pour the egg mixture over the top and bake for 25-30 minutes until puffed and golden.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
22g
Total carbohydrates
5g
Total protein
20g
Sodium
600mg
Cholesterol
350mg
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