Spinach Frittata with Bacon and Cheddar

🧂 Ingredients

• 10 large eggs
• .25 c whole milk
• .25 tsp salt
• .25 tsp freshly ground black pepper
• .75 c shredded cheddar cheese
• 1 c chopped broccoli

  florets and stems are fine
• 6 slices bacon
• 6 oz 6-ounce bag baby spinach

Instructions

• 1 Preheat the oven to 350 degrees F. In a large bowl, whisk the eggs, milk, salt,
  pepper, and cheese.In a medium microwave-safe bowl, combine the broccoli and a
  few tablespoons of water. Cover with plastic wrap and microwave until tender,
  4-5 minutes.
• 2 Drain the broccoli and set aside.In a 10-inch oven-safe nonstick or cast iron
  skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes.
• 3 Transfer the bacon to a paper towel-lined plate and pour off all but 1
  tablespoon of fat. Add the baby spinach and cook, stirring frequently, until the
  spinach has just begun to wilt and turned bright green. Crumble the bacon and
  add it to the skillet along with the steamed broccoli and stir to mix everything
  together.
• 4 Turn down the heat to low, add the egg mixture, slightly jiggling the pan to
  allow the eggs to fill in between the veggies and bacon. Let cook until the eggs
  are beginning to set around the edges of the pan, about a minute.
• 5 Transfer the skillet to the oven and bake until the eggs are puffed and just set
  but when you shake the skillet the center still has a slow jiggle to it, 22 to
  25 minutes..
• 6 Remove from the oven and let stand 5 minutes. Cut into 6 wedges. Serve hot or at
  room temperature

Nutrition Info