This delicious colorful frittata is great to serve guests for breakfast, holiday brunch, or a light lunch. Made quick and easy in a cast iron skillet.
1 pound bacon cooked and crumbled
1 Tbsp saved bacon fat or oil
4 oz baby spinach
1/2 cup cherry tomatoes cut in half
15 large eggs
1 Tbsp salt
1 tsp pepper
2 C grated cheddar cheese
Preheat oven to 350 degrees. In 10-inch Lodge cast iron skillet*, warm 1 Tbsp bacon fat or oil. Add spinach and tomatoes cooking over medium heat until spinach is wilted and tomatoes are heated through. In large mixing bowl* scramble eggs, salt, and pepper. Pour over spinach and tomatoes. Sprinkle cheese over the top followed by the crumbled bacon. Bake for 25-30 minutes until the center is set. Let rest for 10 minutes until serving.
*Available at Zest!
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