Spinach, Tomato, and Bacon Frittata

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

as needed

Nonstick Cooking Spray

455 g

Bacon

115 g

Fresh Baby Spinach

35 g

Cherry Tomatoes , halved

15

Medium Eggs

20 g

Kosher Salt

2 g

Ground Black Pepper

240 g

White Cheddar Cheese , grated

Cooking Instructions

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Step 1

Preheat the oven to 350 degrees F (180 degrees C). Coat a 9-inch cast-iron skillet with Nonstick Cooking Spray (as needed) . Set aside.

Step 2

In a deep 12-inch cast-iron skillet, fry the Bacon (455 g) over medium-high heat until crisp (you may need to do this in several batches). Remove to paper towels to drain.

Step 3

Pour all the bacon fat out of the skillet except 1 tablespoon. Add the Fresh Baby Spinach (115 g) and Cherry Tomatoes (35 g) and cook over medium heat, stirring a few times, until the spinach wilts and the tomatoes heat through.

Step 4

In a large bowl, scramble the Eggs (15) and season with Kosher Salt (20 g) and Ground Black Pepper (2 g) . Pour into prepared skillet.

Step 5

Transfer the spinach and tomatoes to the prepared skillet. Evenly sprinkle the grated White Cheddar Cheese (240 g) over the top. Crumble the bacon and sprinkle over the cheese.

Step 6

Bake the frittata until the center is set, 25 to 30 minutes. Let rest on top of the stove before cutting into wedges to serve.