Italian-Inspired Spinach, Bacon, and Mozzarella Frittata

A hearty baked egg dish loaded with crispy bacon, fresh spinach, and melted mozzarella cheese, enhanced with savory aromatics.

Ingredients

• 12 Large Eggs
• 8 oz Bacon
• 5 oz Fresh Spinach
• 1 cup Shredded Mozzarella Cheese
• 1/4 cup Shredded Parmesan Cheese
• 1/4 cup Heavy Cream
• 2 cloves, minced Garlic
• 1/2, finely chopped Small Onion or Shallot
• 1 tsp Dried Italian Herbs
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 tbsp Olive Oil or Butter

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook bacon in an oven-safe skillet over medium heat until crispy. Remove bacon, leaving rendered fat in the skillet.
3. Crumble bacon and set aside. Drain off most of the fat, leaving about 1 tablespoon.
4. Add the chopped onion or shallot to the skillet and sauté over medium heat until softened and translucent, about 3-5 minutes.
5. Add minced garlic and cook for 30 seconds until fragrant.
6. Add spinach and cook until wilted, about 2-3 minutes. Squeeze or drain off any excess liquid from the spinach to prevent a watery frittata.
7. In a large bowl, whisk together eggs, heavy cream, Italian herbs, salt, and pepper until well combined.
8. Stir the crumbled bacon, all of the Parmesan cheese, and half of the mozzarella cheese into the egg mixture.
9. Pour the egg mixture evenly over the spinach and onion mixture in the skillet.
10. Sprinkle the remaining mozzarella cheese over the top.
11. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set in the center and the top is lightly golden.
12. Let stand for 5 minutes before slicing into wedges and serving.

Cuisine: Italian

Suitability: Keto

Prep Time: 20 mins

Cook Time: 25 mins

Serving Size: 7

Meal Type: breakfast