Servings: 4 · Prep Time: 10 mins · Cooking Time: 25 mins
Total Time: 35 mins
Lunch | Breakfast | Dinner
If you fancy something different for breakfast, brunch or dinner this weekend, then this quick and easy frittata with crispy bacon and a cheesy base is the perfect go-to keto dish - besides my glorious 3-in-1 breakfast egg muffin recipe, that is!
- Extra virgin olive oil (1 tbsp)
- Full fat milk (1/2 cup)
- Spinach (170g)
- Organic back bacon (6 strips)
- Onion (1, diced)
- Cherry tomatoes (2 cup)
- Cheddar cheese (1 cup)
- Salt and pepper (To taste)
Begin by heating a pan on medium heat and add the bacon. Also, preheat the oven to 175c.
Fry the bacon until it's cooked and crispy.
Remove the bacon from the pan and set aside to cool.
Add the spinach to the pan and sautee for a few minutes. Add the onion and stir until slightly brown.
Add the cherry tomatoes and stir once again. Leave to cook for another 2-3 minutes.
Meanwhile, cut up the bacon into small pieces.
In a bowl, whisk together the eggs, cheese and milk. Add the salt and pepper to taste.
Add the bacon back into the pan with the vegetables and stir. Pour the egg mixture into the pan and stir around gently until the eggs are covering the vegetables.
Place in the middle of the oven to bake for 25 minutes (or until a knife comes out clean). Remove and enjoy straight away.
This cheesy bacon and spinach frittata is best kept in an air-tight container in the fridge for a couple of days. Enjoy!
Cheesy bacon fritatta.jpg