Bacon and Veggie Frittata

Today is my brother’s birthday – Happy Birthday, John! Here’s a recipe for you!

I’m doing a new workout program with one of my best friends, and we’re following a stricter nutrition plan along with it. It requires a lot more protein and vegetables and less carbs. Last year I posted a quiche recipe. This week I modified it to cut out the carbs. A frittata is similar to a quiche, just without the crust! This turned out really yummy, and I’ve eaten it for the last five mornings! You can switch out the meat to be crumbled sausage or diced ham. I used bacon since I had some leftover in the freezer. You can also add mushrooms and tomatoes (just leave the tomatoes until the end and dot them on top of the mixture before placing in the oven).

I began by preheating the oven to 350 and greasing a 9×9 inch pan. Then I diced up some bell pepper and onion and sautéed them over medium heat. While they were cooking, I chopped up the spinach and bacon.

Next, I carefully cracked my eggs in a large bowl and measured out the spices. Then I combined all the other ingredients with the eggs – the sautéed vegetables, spinach, bacon, spices, and almond milk. (You can use regular milk if you prefer. I just wanted mine to be dairy-free.)

I whisked everything together until it was mixed well. Then I poured it into the prepared pan and baked it for 25 minutes. I cooked it on Sunday night, cut it into pieces, and placed it in the fridge. Every morning I pull out a piece and microwave it for a minute until it’s heated through. Yum! Hope you enjoy this healthy breakfast!

Recipe for Bacon and Veggie Frittata

Ingredients:
10 eggs
½ c. bell pepper, diced
½ small yellow onion, diced
3 pieces of cooked bacon, chopped
1 large handful of spinach, washed and chopped
½ tsp. salt
½ tsp. paprika
½ tsp. thyme
¼ tsp. chipotle chile pepper
1/8 tsp. black pepper
1/3 c. unsweetened almond milk
(Optional: cherry tomatoes, cut in half)

Directions:
Preheat oven to 350 degrees Fahrenheit and prepare your pan. Spray a 9×9 inch pan with cooking spray.

In a small skillet, sauté the bell pepper and onion.

Crack eggs into a large bowl. Add spices, milk, sautéed vegetables, bacon, and spinach. Whisk well. Pour into prepared pan. (Top with tomatoes if desired!)

Bake for 25 minutes and serve!

(Leftovers refrigerate well and can be heated up later.)