Eggs cooked in a skillet. That’s exactly what a frittata is, and sometimes it is the reason you get up in the morning, other than the essential mug of coffee, or steaming tea. Either way, you need to eat something substantial to get your body moving upon waking, and eggs are a good way to go about that. And one can never really get tired of a frittata, as it is an excellent way to use up whatever leftover veggies you have in the pantry or fridge.
It is not quite an omelette, nor is it a pizza, but you can eat it hot or cold and that makes for an excellent recipe, always. Frittatas also happen to be graciously easy to reheat, and they can be stored in the fridge (wedges are nice!) in an airtight container for up to a week; how’s that for preparing breakfast ahead of time? We already mentioned that you can use leftovers in a frittata, how do you know what flavors work well together? We have a few suggestions to get you started: ham and leek, spinach with bacon and onions, tomato and basil frittata, sausage and sweet potato…
Any which way you slice your frittata, it really is a great way to start the day, whether you are waking up alone or preparing breakfast for a crowd of ten hungry friends or family members.
Spinach Tomato Frittata Recipe
Protein: 26g / %
Carbs: 9g / %
Fat: 25g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 10 to 12 eggs
- 4 oz. baby spinach leaves
- 2 tomatoes, sliced
- 1 small onion, diced
- 5 bacon slices, cooked and chopped
- 2 garlic cloves, minced
- 2 tbsp. ghee
- Sea salt and freshly ground black pepper to taste
- Preheat oven to 375 F.
- In a bowl whisk the eggs, and season to taste.
- Melt the ghee in a oven-safe skillet over medium heat.
- Add the garlic and onion, and cook until soft, 2 to 3 minutes.
- Add half of the sliced tomatoes, all of the crumbled bacon and spinach; cook another 2 to 3 minutes, or until tomato is soft.
- Pour the eggs into the skillet. Cook until it starts to set just a little, then place the remaining tomatoes on top.
- Transfer the skillet to the oven and bake for 15 to 20 minutes, or until the frittata is fully set.