Frittata

Ingredients

• 8 oz. bacon, chopped, 8 slices
• 3 oz. fresh spinach, roughly chopped, 3 packed cups
• 8 large eggs
• 1/4 cup half and half
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper, to taste
• 1 cup grape tomatoes, halved
• 2/3 cup shredded swiss cheese

Directions

1. Heat the oven to 350 degrees. Butter a 9 – 10 inch deep pie dish and put it aside. Add the bacon to a 12-inch non-stick skillet and cook it over medium-high heat, stirring often, until it is browned and crisp, about 6 – 10 minutes.
2. Move the bacon to a plate lined with several layers of paper towels. Leave 1 Tbsp of the bacon drippings in the skillet, then drain off and either save or discard the rest. Put the skillet back over medium-high heat, add the spinach, and cook it only until it wilts, about 15 – 30 seconds. Transfer the spinach to the plate with the bacon.
3. In a large mixing bowl, whisk the eggs with the half and half, onion powder, and garlic powder until the mixture is smooth and evenly combined. Add salt and pepper to taste.
4. Stir in the cooked bacon, tomatoes, spinach, and swiss, tossing enough to spread everything through the egg mixture. Pour it all into the prepared pie dish.
5. Bake in the heated oven until the center is just set, about 30 – 35 minutes. Slice into wedges and serve warm.