Bacon, Spinach, Tomato & Cheese Frittata
Your holiday breakfast just got super simple and incredibly tasty with this easy frittata recipe. Make ahead and gently reheat in a low temperature oven for hungry friends and family on Thanksgiving Day morning.
8 slices Stew’s Naked Sliced Bacon
2 cups Organic Baby Spinach, rinsed, dried and torn
1 cup Grape Tomatoes, chopped
8 large Stew’s Naked Eggs
1/2 cup Stew Leonard’s Whole Milk
1/2 cup Stew’s Six Cheese Italian Blend
1 small bunch Chives, chopped
Kosher Salt, to taste
Freshly Ground Black Pepper, to taste
Preheat oven to 450°F.
Cook bacon over medium-low heat in a cast-iron skillet until crispy. Remove and drain on paper towels. Reserve about 1 Tbsp. of the bacon fat. Once cooled, crumble the bacon.
Turn off the heat and add the spinach. Cook until just wilted.
In a large bowl, beat the eggs until frothy.
Add the milk and stir until combined. Season with the kosher salt and black pepper.
Pour the egg mixture over the spinach in the skillet.
Sprinkle with the crumbled bacon and tomato.
Place skillet over medium heat and cook for about 5 minutes or until the eggs begin to set. Do not stir.
Sprinkle with the grated Swiss and transfer to the preheated oven. Bake for about 10-15 minutes or until the eggs are fully cooked. Sprinkle with chopped chives before serving.