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Easy Breakfast Frittata

Name: Easy Breakfast Frittata
Cook time: 35 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1 whole diced bell pepper (capsicum); 3/4 cup shredded emmantel cheese; 3 inches long stem chives, sliced in ¼ lengths (for color and flavor on top); 6 eggs; 1/4 cup milk; 1 1/2 cups various mushrooms, cleaned and sliced to fill; arugula or mustard greens (for color and flavor on top); 2 tablespoons regular olive oil; 1/2 teaspoon red chili flakes (pepperoncin); 3 medium shallots, sliced thin; 3 dashs of soy sauce; 2 small or (one large) tomatoes, deseeded and diced; 2 tablespoons water; 1 ounce sweet saki

By Tasty35 min8 servings

Easy breakfast frittatas for all! While you refrigerate your egg mixture, fry up bacon, tomatoes, spinach, and onion — or really, whatever vegetables you have in the pantry or are in season. Mix everything together in an oven-safe pan, sprinkle with cheese, and bake for 15 minutes. Top this super simple meal with some chopped green onions and pair with a salad, some fruit, or (better yet!) a mimosa.

Instructions

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!