BLT Frittata
Bacon, "lettuce" (i.e. spinach) and tomatoes (fresh and sun-dried) combine in this baked frittata for a delicious and healthy taste of summer.
Ingredients
- 8-12 slices bacon
- 1/4 cup sun-dried tomatoes roughly chopped
- 1 cups thinly sliced onion
- 10-12 grape or cherry tomatoes cut in half or quarters
- 2 handfuls fresh spinach roughly chopped
- 1 teaspoon Salt divided
- 1 teaspoon Black Pepper divided
- 8 eggs
- 1/3 cup milk or half-n-half
- 1 teaspoon dry ground mustard
- 1 cup shredded Monterrey Jack cheese
- sliced green onions
- sour cream or Greek yogurt
Instructions
- Fry bacon until crisp. Chop the bacon into bite-sized pieces. Set aside. Remove all but 2 tablespoons of the drippings from the pan.
- Add a tablespoon of the oil from the sun-dried tomatoes.
- Sauté onions in reserved drippings 3-4 minutes.
- Stir in fresh tomatoes and sauté 3-4 minutes more.
- Stir in spinach and sauté until mostly wilted ... you guessed it ... 3-4 minutes.
- Remove from heat, sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and add 2/3 of the bacon and the chopped sun-dried tomatoes. Cool.
- Preheat oven to 400°F.
- Whisk the eggs, milk, ground mustard and remaining salt and pepper.
- Coat a 9-inch glass pie plate with cooking spray and spread the sautéed vegetables in the bottom. Sprinkle the cheese over the vegetables and slowly pour egg mixture over the top.
- Bake for 20-25 minutes or until center of frittata is set.
- Remove from oven. Allow to rest for 5 minutes. Top with remaining bacon and chopped green onions. Serve with sour cream or Greek yogurt.
Notes
Do not worry if the outside edge of the frittata puffs up more than the center. It will relax after a few minutes of cooling time.