Bacon Tomato Spinach Frittata
Stir in the spinach and cook until it begins to wilt about 2 minutes. Add in roasted red peppers and egg mixture.
Spinach Frittata With Zucchini Sun Dried Tomatoes And Goat Cheese Sun Dried Tomato Spinach Frittata Frittata
Cook stirring frequently for 5 minutes or until tender and golden brown.
Bacon tomato spinach frittata. Using a 12 inch cast iron skillet fry the bacon drain set aside. Add the tomato spinach green onion mixture to the egg mixture. Throw in the bacon half the cheese and 2 pinches of salt.
Put the pan back on medium heat and saute the tomatoes for 1 minute. Add the mushrooms and peppers to the skillet. Instructions Whisk eggs heavy cream and spices.
Spray a 7 inch round pan with non-stick cooking spray and add spinach tomato and bacon to the pan. Heat oven to 375 F. Add the spinach and mix through.
This Bacon Spinach Frittata is slow cooked egg mixture with bacon onion spinach ham tomato red bell pepper heavy cream and seasonings. Frittata is an Italian open-faced no crust egg. Preheat the oven to 450 F.
Add the red onion mushrooms and cook until the onion is translucent. In a skillet over medium heat add the bacon and cook until it starts to crisp. Pour egg mixture over the BLT layer.
Place tomato slices on top of the frittata. First preheat an oven to about 180C 350F. Remove from the pan drain on paper towels and set aside.
Reserve about 2 tablespoons of bacon fat. Pour the egg mixture into the prepared pie dish. In a large skillet over medium-high heat cook the bacon until brown and crispy about 6 to 8 minutes.
Bake for 30 minutes or until the center. Add the spinach and 23 of the green onions to the pan stir and cook one more minute. Remove any excess bacon grease leaving just enough to.
Add spinach and crumbled bacon to the egg mixture and stir in. Pour out bacon grease leaving a tablespoon still in the pan place pan back on burner and add spinach Stir until just wilted about 2 minutes. Cook the bacon in a cast-iron skillet over medium-low heat until crispy.
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