Frittata Recipe

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  Egg, Whole, Large
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  Whole Milk(60g)
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  1/2 tsp salt
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  1/4 tsp black pepper
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  Bacon(85g)
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  Yellow Onion(240g)
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  Bell Pepper(240g)
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  Spinach(240g)
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  Cheese, Feta, Crumbled(120g)
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  Tomatoes, Sun-Dried, Packed In Oil(60g)
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  2 Tbsp Fresh Chives (Finely Chopped (For Garnish, Optional))

Instructions

1. 1Preheat your oven to 340°F (170°C).
2. 2In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
3. 3Fry bacon in your 10-inch oven-safe skillet over medium heat. Remove once crispy and set aside.
4. 4In the same pan, fry the chopped onion and red bell pepper in the remaining bacon grease. fry for 5-7 minutes, or until the vegetables are softened.
5. 5Stir in the chopped baby spinach and cook for another 1-2 minutes, until it wilts down
6. 6Evenly scatter the crumbled feta cheese, chopped sun-dried tomatoes, and diced crispy bacon over the sautéed vegetables in the skillet.
7. 7Pour the whisked egg mixture over the vegetables, feta, and sun-dried tomatoes in the skillet. Gently shake the pan to ensure the egg mixture is evenly distributed.
8. 8Cook on the stovetop for 3-5 minutes, or until the edges of the frittata begin to set but the center is still liquid.
9. 9Carefully transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed, golden brown, and set in the center. A knife inserted into the center should come out clean.
10. 10Remove the frittata from the oven and let it rest in the skillet for a few minutes before sliding it onto a cutting board. Garnish with fresh chives, if using.
11. 11Slice into wedges and serve warm or at room temperature.