Frittata Recipe

Ingredients

• 8 large eggs
• 1/4 cup milk (any kind works, whole or skim)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 oz bacon (diced)
• 1 cup medium onion (finely chopped)
• 1 cup red bell pepper (capsicum, diced)
• 1 cup fresh baby spinach (roughly chopped)
• 1/2 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes (packed in oil, drained and chopped)
• 2 tbsp fresh chives (finely chopped (for garnish, optional))

Instructions

1. 1

   Preheat your oven to 340°F (170°C).

2. 2

   In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.

3. 3

   Fry bacon in your 10-inch oven-safe skillet over medium heat. Remove once crispy and set aside.

4. 4

   In the same pan, fry the chopped onion and red bell pepper in the remaining bacon grease. fry for 5-7 minutes, or until the vegetables are softened.

5. 5

   Stir in the chopped baby spinach and cook for another 1-2 minutes, until it wilts down

6. 6

   Evenly scatter the crumbled feta cheese, chopped sun-dried tomatoes, and diced crispy bacon over the sautéed vegetables in the skillet.

7. 7

   Pour the whisked egg mixture over the vegetables, feta, and sun-dried tomatoes in the skillet. Gently shake the pan to ensure the egg mixture is evenly distributed.

8. 8

   Cook on the stovetop for 3-5 minutes, or until the edges of the frittata begin to set but the center is still liquid.

9. 9

   Carefully transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed, golden brown, and set in the center. A knife inserted into the center should come out clean.

10. 10

    Remove the frittata from the oven and let it rest in the skillet for a few minutes before sliding it onto a cutting board. Garnish with fresh chives, if using.

11. 11

    Slice into wedges and serve warm or at room temperature.