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Easy Breakfast Frittata

by Hitomi Aihara

Ingredients

for 8 servings

  • 6 eggs
  • ½ cup
    heavy cream (120 mL)
  • 1 teaspoon
    salt
  • ½ teaspoon
    black pepper
  • 4 strips bacon, diced
  • 1 cup
    onion, diced (150 g)
  • ½ cup
    tomato, diced (100 g)
  • 4 cups
    spinach (900 g)
  • ½ cup
    shredded cheddar cheese (50 g)
  • green onion, for topping
    Calories 262
    Fat 20g
    Carbs 4g
    Fiber 0g
    Sugar 2g
    Protein 15g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 350°F (180°C).
  2. In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate until read to use.
  3. In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
  4. Add onions to the same pan and cook until translucent.
  5. Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
  6. Add the bacon back into the pan. Blend together.
  7. Add the eggs and cheese into the pan.
  8. Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
  9. Top off with green onions, if desired.
  10. Enjoy!
 

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