Recipe #38: Easy Frittata

Say hello to the scrummiest brunch meal ever 🍳🥓 Think crispy bacon, umami veggies, melty cheese and fluffy eggs all in perfect harmony with this easy frittata!

I made this frittata last weekend and it hit all 👏🏽 the 👏🏽 spots 👏🏽 and you definitely need to make this if you like anything breakfast food related! This easy frittata makes for great leftovers (you know, if you don’t devour it all at once). Feel free to double the recipe if you’re feeding a crowd (or again if you just love leftovers like I do).

Here’s what you’ll need:

– 12 eggs
– 10 oz bacon
– 8 oz baby potatoes, cubed
– 1 red bell pepper, chopped
– 8 oz baby bella mushroom, chopped
– 8 oz spinach (fresh or frozen)
– 3 tbsp milk
– handful of shredded colby jack cheese

Here’s how to make this easy frittata:

Cook the bacon on a frying pan until just crispy. Set on a paper towel and allow to cool for a few minutes and then chop.

Next, add the potatoes in the same pan with the bacon grease and cook until tender or ~10 minutes on medium-high heat. Remove from pan and set aside.

Then, sauté the peppers, mushrooms and spinach in the same pan for ~5 minutes on medium heat.

Next, in a small bowl, whisk the eggs with the milk vigorously for 90 seconds.

Grease a 9×9 baking dish and layer the bacon on the bottom first, then add potatoes, and lastly veggies. Pour the egg mixture on top and sprinkle on the cheese.

Bake for 40-45 minutes on 350 degrees. Serve with hot sauce and enjoy your fabulous easy frittata!🌶

Notes:
Omit bacon if you’re vegetarian and add a plant-based protein. Use any kind of milk or cream – I used organic whole fat milk (and same goes for cheese). And you can use any mix of veggies but those three are my fave and what I had on hand!

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