If there’s one thing I like about weekend mornings, it’s the slower pace to the morning. No kids to get ready for school. No rushing off to work. You have a little more time to drink your cup of coffee, or even an extra one. I also enjoy using that extra time to make a breakfast that I don’t normally have time to make during the week.
If you follow me on Instagram, you’ve seen frittatas pop up in my stories pretty frequently. That’s because I love them, and so does my family.
They’re simple, versatile, and are a great way to feel satisfied, without feeling loaded down by the typical breakfast appearances of syrup or gravy. (I like syrup and gravy, but just saying.)
I also like frittatas because the keep well in the fridge. You could make one Sunday night and have breakfast ready for the next several days. Meal prep, anyone?
Lastly, I like to load them up with veggies, Because, veggies.
You can tweak this recipe a lot. Substitute in different meats, or go with strictly veggies. Try different cheeses and spices. Just go nuts with it.
But, this combo is one of my favorites:
Bacon and Swiss Frittata.
-1/4 cup milk
-5 strips of bacon, cooked and chopped
-2 cups spinach, roughly chopped
-1 roma tomato, diced and patted dry
-1/2 cup grated Swiss cheese
-Salt and pepper to taste
Preheat oven to 350°
In a large bowl, crack all the eggs and give them a decent whisking.
Add in salt and pepper, and give it another quick whisk.
In a medium skillet, add a drizzle of olive oil and saute the spinach until it’s just wilted. Maybe a minute or two. Add this to the bowl with the eggs.
Finally add in the chopped bacon and diced tomato, and whisk one more time. You don’t have to pat the tomatoes dry, but I find that if you don’t it makes things a little watery.
Spray a 9×13 pan with some non-stick spray. Pour the mixture into the pan, and sprinkle the Swiss cheese on top.
Pop it in the oven, and set a time for 25 minutes. You may need 5-7 more minutes, but a frittata is best if it’s not overcooked, so better to check too early than too late.
I check the center with a toothpick to make sure it’s cooked through. You can give it a little jiggle if you want-it should give a little jiggle back at you when it’s done.
Once cooked, remove from the oven and let cool for a few minutes before serving.
If you give this a shot, please let me know how you liked it.
And, as always, feel free to share with someone who might like this.
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