Easy Breakfast Frittata
by Hitomi Aihara
Ingredients
for 8 servings
- 6 eggs
- ½ cup (120 mL) heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 strips bacon, diced
- 1 cup (150 g) onion, diced
- ½ cup (100 g) tomato, diced
- 4 cups (900 g) spinach
- ½ cup (50 g) shredded cheddar cheese
- green onion, for topping
Preparation
- Preheat oven to 350°F (180°C).
- In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate until read to use.
- In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
- Add onions to the same pan and cook until translucent.
- Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
- Add the bacon back into the pan. Blend together.
- Add the eggs and cheese into the pan.
- Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
- Top off with green onions, if desired.
- Enjoy!
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