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Frittata (with Bacon Spinach Tomato and Swiss)

Frittata (with Bacon Spinach Tomato and Swiss)
  • Meal


  • Cusine



8 oz. bacon

3 oz. fresh spinach

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

1 cup grape tomatoes

2/3 cup shredded swiss cheese


Preheat oven to 350 degrees. Butter a 9 - 10 inch deep pie dish, set aside. Place bacon in a 12-inch non-stick skillet and cook over medium-high heat, tossing frequently, until browned and crisp, about 6 - 10 minutes. Transfer bacon to a plate lined with several layers of paper towels to drain, leave 1 Tbsp rendered bacon fat in a skillet drain and reserve or discard excess. Return skillet to medium-high heat, add spinach and saute just briefly until it has wilted, about 15 - 30 seconds, transfer spinach to plate with bacon. In a large mixing bowl whisk together eggs, half and half, onion powder, garlic powder until well combined. Season with salt and pepper to taste*. Add cooked bacon, tomatoes, spinach and swiss and toss mixture to distribute ingredients. Pour into prepared pie dish. Bake in preheated oven until just set, about 30 - 35 minutes. Cut into wedges and serve warm.