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Ingredients
- 8 eggs
- 4 slices bacon, cooked and chopped
- 3-4 cups spinach (or other greens of your choice)
- 1 large tomato, sliced and seeded
- 1 tbsp almond milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp chopped fresh basil
- 1 tbsp extra virgin olive oil
Preparation
Step 1
Preheat oven to 400 degrees F. In a medium bowl, whisk together the eggs, milk, basil, salt and pepper. Set aside.
Heat olive oil in a 10-inch nonstick skillet over medium heat. Add greens and cook 3-4 minutes until wilted. Add in bacon and stir.
Add egg mixture to the pan and place tomatoes on top. Using a spatula, occasionally lift the edges to allow uncooked egg to run under. When the frittata has set, transfer to the oven and cook for 12-15 minutes or until egg is cooked through. Cut into wedges and serve warm.