Description
This Cheesy Bacon Spinach Frittata is done in just 30 minutes! Packed with goat cheese, roasted red peppers and bacon, this frittata is perfect for Easter brunch!
Ingredients
Scale
- 4 strips of bacon, diced
- 3 cups of fresh spinach, roughly chopped
- 1/2 cup of roasted red pepper, julienned
- 4 oz. crumbled goat cheese
- 1/3 cup of halved cherry tomatoes
- 10 eggs
- 1/2 cup of 2% milk
- 1 tablespoon dijon mustard
- salt & pepper
- garnish with fresh diced chives
Instructions
- In a large bowl, whisk together eggs, milk and dijon mustard. Season with salt & pepper and set aside.
- Preheat oven to 350°F..
- Heat a large oven-safe skillet to medium heat.
- Add bacon to the pan and cook until slightly crispy, approximately 3-4 minutes.
- Pour out bacon grease leaving a tablespoon of the grease still in the pan. Place the pan back on the burner and add spinach.
- Stir until just wilted, about 2 minutes.
- Add in the roasted red peppers, give it a quick stir.
- Add egg mixture to pan and be sure that the eggs are evenly dispersed through the pan. Top with tomatoes and goat cheese. Let frittata sit for 4 minutes, do not touch.
- Transfer pan to oven and bake for 10-12 minutes or until the frittata has set. (the eggs don’t wiggle when you shake the pan)
- Garnish with chives and serve!
Nutrition
- Serving Size: 1 slice
- Calories: 175
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 252 mg
