Baked Frittata 

Ingredients

• 6 slices Bacon (cut into bite‑size pieces)
• 1 medium Onion (finely diced)
• 4 cups Fresh Spinach (packed, roughly chopped)
• 1 cup Cherry Tomatoes (halved)
• 1 cup Sharp Cheddar Cheese (shredded)
• 8 Large Eggs (room temperature)
• 2 tablespoons Water
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Olive Oil (optional – used only if skillet is dry after bacon)

Instructions

1. Prep All Ingredients

   Slice the bacon into bite‑size pieces, dice the onion, halve the cherry tomatoes, shred the cheddar, and set everything in separate bowls.

   Time: PT5M

2. Cook Bacon

   Heat the skillet over medium‑high heat. Add the bacon pieces and fry until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.

   Time: PT5M

   Temperature: medium‑high

3. Sauté Onion and Spinach

   In the same skillet, add the diced onion and sauté until translucent, about 2 minutes. Add the spinach and cook, stirring, until fully wilted and the liquid evaporates, another 3 minutes.

   Time: PT5M

   Temperature: medium

4. Whisk Eggs

   While the spinach cooks, crack the eggs into a mixing bowl, add 2 Tbsp water, 1/2 tsp salt, and 1/4 tsp pepper. Whisk until fully combined and slightly frothy.

   Time: PT3M

5. Combine Egg Mixture with Veggies

   Pour the whisked eggs over the spinach‑onion mixture in the skillet. Using a spatula, gently stir to distribute the eggs evenly, ensuring the base is covered.

   Time: PT2M

   Temperature: medium

6. Add Bacon, Tomatoes, and Cheese

   Scatter the cooked bacon pieces, halved cherry tomatoes, and shredded cheddar evenly over the top of the partially set egg mixture.

   Time: PT2M

7. Bake the Frittata

   Preheat the oven to 375°F (190°C). Transfer the skillet to the oven and bake until the frittata is set in the center and lightly golden on top, about 18 minutes.

   Time: PT18M

   Temperature: 375°F

8. Rest and Serve

   Remove the skillet from the oven (use oven mitts). Let the frittata rest for 5 minutes to finish setting, then slice into wedges and serve.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

5 g

Fat

26 g

Fiber

2 g