Bacon, Spinach & Sundried Tomato Frittata
Updated: Apr 4
a meal prep fave
I'm not going to go into a large story about why this is the best frittata recipe. But just know that it never lasts long. You can bake this in a pie dish, or you can bake them in mini quiche dishes. I personally prefer the silicone molds I purchased on Amazon (linked below), but did not have a photo of them to share with you. Also, this one pictured might have been cooked too long, but it was still delish and went just as fast as any of the other ones ever have. ;-)
one mini frittata is around 10g of protein and loaded with delicious phytonutrients!
My favorite: Bacon, Spinach & Sundried Tomato Fritatta
18 farm fresh eggs
1lb thick cut bacon
1/2 cup coconut cream
16oz sundried tomatoes (not marinaded in a jar)
3 large handfuls of spinach, chopped
3/4 cup feta cheese
salt & pepper
Preheat to 375°F. If using a pie dish, grease with coconut oil or ghee.
Chop bacon to pieces and cook in a skillet until done. Drain fat.
Rough chop or cut the spinach into smaller pieces
Crack eggs, add coconut cream, and whip together until all yolks are all busted. Add the rest of the ingredients, and mix well.
Pour egg mixture into a greased pie dish, or use a measuring cup to pour into mini silicone molds. Bake for 30-40mins, or until eggs are cooked through. Eggs will rise as they cook in the oven and may spill over, so I always place whatever dish I am using on a baking sheet to catch the mess.
That's it! It's so easy, so delish, and won't have you sugar crashing later. Enjoy as a breakfast or a snack. The mini frittata molds make them the perfect size to take on the go.