Spinach Tomato Frittata Recipe

5 from 1 vote

When serving breakfast to a crowd any frittata will do. Make that a spinach and tomato frittata, and you better bake two.

Course Breakfast

Cuisine American

Keyword frittata, spinach, tomato

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 357kcal

Cost 9

Preheat oven to 375 F.
In a bowl, whisk the eggs and season to taste.
10 to 12 eggs, Sea salt and freshly ground black pepper to taste
Melt the ghee in an oven-safe skillet over medium heat.
2 tbsp. ghee
Add the garlic and onion, and cook until soft, 2 to 3 minutes.
2 garlic cloves, 1 small onion
Add half of the sliced tomatoes, all of the crumbled bacon, and spinach; cook another 2 to 3 minutes or until the tomato is soft.
4 oz. baby spinach leaves, 2 tomatoes, 5 bacon slices
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.