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What I love about frittatas is that you can enjoy them for any meal, and they are great the next day as well. Today’s dinner leftovers become a quick breakfast for tomorrow. I chose to incorporate spinach as my “lettuce” since iceberg lettuce obviously would not taste good baked in eggs. You...



Total time

0 minutes




  • 8 eggs
  • 4 slices bacon, cooked and chopped
  • 3 cups spinach (or other greens of your choice)
  • 1 large tomato, sliced and seeded
  • 1 tbsp almond milk
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 tbsp chopped fresh basil
  • 1 tbsp extra virgin olive oil


  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.
  2. View the recipe instructions at Paleo Grubs



Contains allergens
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