Paleo BLT Frittata (One of My Favorite Breakfasts!)

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...

Servings

Total time

0 minutes

Courses

Breakfast

Ingredients

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

Method

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.