Frittata Recipe

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  8 Egg, Whole, Large(352g)
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  0.3 cup Whole Milk
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  0.5 tsp 1/2 tsp salt
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  0.3 tsp 1/4 tsp black pepper
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  3 oz Bacon
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  1 cup Yellow Onion
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  1 cup Bell Pepper
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  1 cup Spinach
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  0.5 cup Cheese, Feta, Crumbled
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  0.3 cup Tomatoes, Sun-Dried, Packed In Oil
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  2 tbsp 2 Tbsp Fresh Chives (Finely Chopped (For Garnish, Optional))

Instructions

1. 1Preheat the oven to 340°F (170°C).
2. 2Cook the bacon in a 10-inch oven-safe skillet over medium heat for 6–8 minutes, stirring occasionally, until crispy and browned. Transfer to a paper towel-lined plate and chop once cooled; reserve 1 tablespoon of bacon grease in the skillet.
3. 3Add the chopped onion and bell pepper to the same skillet over medium-high heat and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden. Stir in the fresh spinach and cook for 1–2 minutes over medium heat until wilted.
4. 4Scatter the chopped bacon, crumbled feta cheese, and sun-dried tomatoes evenly over the vegetables in the skillet.
5. 5In a large bowl, whisk together the eggs and whole milk with the salt and black pepper until well combined and slightly frothy. Pour the egg mixture over the vegetables and cheese in the skillet, shaking gently to distribute evenly.
6. 6Cook on the stovetop over medium heat for 3–5 minutes until the edges begin to set but the center remains liquid.
7. 7Carefully transfer the skillet to the preheated oven and bake at 340°F for 15–20 minutes, until puffed, golden brown, and the center is set (a knife inserted into the middle should come out clean).
8. 8Cool the frittata for 5 minutes in the skillet, then slice into 7 wedges and divide evenly into 7 airtight containers while still warm. Garnish with fresh chives if desired, seal, and refrigerate for up to 5 days.