Spinach Frittata
Ingredients
The frittata
-
8
large
eggs
-
¼
cup
heavy cream
-
1
teaspoon
garlic powder
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
1
cup
cheese (shredded)
The filling
-
8
ounces
bacon (finely chopped)
-
3
cups
baby spinach (firmly packed)
-
1
cup
cherry tomatoes (halved)
Instructions
- Preheat the oven to 180C/350F and grease a 9-inch pie dish.
- Cook the bacon in a non-stick pan over medium heat for 2 minutes until crispy, then set aside on paper towels.
- In the same pan, sauté the spinach in the bacon fat until wilted, then transfer to a plate with the bacon.
- In a large bowl, whisk together the eggs and heavy cream, then add garlic powder, salt, and pepper.
- Stir in the cooked bacon, wilted spinach, cherry tomatoes, and shredded cheese.
- Pour the mixture into the pie dish and bake for 15-17 minutes until just set.
Nutrition Facts (estimated)
Servings
8
Calories
280
Total fat
24g
Total carbohydrates
3g
Total protein
14g
Sodium
510mg
Cholesterol
0mg
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