Easy Breakfast Frittata
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!
Recipe from tasty.co
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Ingredients (14)
- •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