“A frittata is round, deep, savory custard that you make for a large group of people. This frittata recipe features spinach, bacon and cheddar cheese. It’s perfect for holiday brunches or other special occasions — even dinner.” Hunger Buster Low Carb Bacon Frittata – You must try this recipe.
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- 8 eggs
- 1/2 cup whole milk
- 1/2 pound fresh spinach (rinsed, dried, and torn into roughly 1-inch pieces)
- 8 slices bacon
- 1/2 large onion (peeled and diced)
- 1 cup cheddar cheese (grated)
- Kosher salt (to taste)
- Gather the ingredients.
- Preheat oven to 450 F.
- Cook the bacon in a cast iron skillet over medium-low heat. When bacon is crispy, remove it from the pan, drain on paper towels, and set aside.
- When it’s cool, roughly chop it into 1/4-inch pieces—or just crumble it up.
- Reserve about 2 tablespoons of bacon fat, then add diced onion and sauté for 2 to 3 minutes or until it’s slightly translucent.
- Turn off the heat under the pan, then add the spinach pieces and stir with a wooden spoon for a minute until the leaves are fully wilted.
- In a glass mixing bowl, thoroughly beat the eggs until nice and frothy. Add the milk and stir until combined. Season to taste with Kosher salt.
- While the egg mixture is still frothy, pour it into the skillet, and sprinkle the bacon pieces in as well. Give everything a stir to distribute the ingredients evenly. This is the last time you’re going to stir, so get it all out of your system now!
- Turn the heat under the skillet back on to about medium and cook for about 5 minutes or until the egg begins to set. No stirring!
- Add the grated cheese, sprinkling it evenly across the top, and then transfer the skillet to the oven. Bake 10 to 15 minutes or until the eggs are fully cooked.
Per Serving: 315 calories; 22.1 g fat; 7.1 g carbohydrates; 22.3 g protein.
Recipe by: vmohrbell, Photo Credit: Greece Lover (flickr)
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