One Pan BLT Skillet Frittata

• Gluten free

• Meat

  • 4 slices Wright brand bacon

• Produce

  • 2 cups Baby spinach
  • 1/2 tsp Basil, dried
  • 1 Basil, fresh
  • 2 cloves Garlic
  • 1/2 tsp Oregano, dried
  • 1 (15 ounce can Tomatoes

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Milk

Found on thecookierookie.com

Description

Ingredients

• 5 large eggs
• 1/2 cup milk
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper to taste
• 4 slices Wright Brand Bacon, chopped (I used their Applewood Smoked Bacon)
• 1 tablespoon olive oil
• 2 cloves garlic, diced
• 1 (15 ounce) can diced tomatoes, drained
• 2 cups baby spinach
• Fresh basil, chopped, as garnish

Directions

• Preheat oven to 425 degrees F.
• Whisk together your eggs, milk, basil, oregano, and salt and pepper to taste. Set aside.
• Cook your chopped bacon until crispy. Here is a great link with some tips!
• Add olive oil, garlic and spinach to the skillet and cook until the spinach is wilted, about 3 minutes. Add in the tomatoes and stir to combine.
• Pour the egg mixture over the spinach and then stir in the bacon. Stir the entire skillet once or until well combined. Let sit (without stirring) for about 2 minutes, just until the edges are set.
• Place the entire skillet in the oven and cook for 15 minutes, or until the eggs are set and slightly golden.
• Top with some freshly chopped basil if desired.
• Slice and serve. Enjoy!