Spinach,Mozzarella, Bacon, Tomato and Onion Frittata
Updated: Jul 23, 2020
There is something yet oh so simple yet oh so satisfying when it comes to making a frittata. Take any of your left overs and fry them up in a cast iron skillet and pour over a delectable egg mixture of cream, and cheese. Bake it till everything is fluffy and the edges have a nice toasty cast iron crust amd you will have a rewarding dish any time of the week.
Spinach, Mozzarella, Bacon, Cherry Tomato, and Onion Frittata.
1 10" Cast iron Skillet
4 XL Farm Fresh Eggs
1/3 Cup Half and Half (cream if you want a richer flavor)
1/3 cup shredded Mozzarella
2 hand fulls of Baby Spinach
1/2 cup of diced Onion
3 Slices of Bacon
Couple dashes of Dom's Magic Dust (all-purpose seasoning)
Preheat oven to 350° then mix eggs, half and half, and cheese together in a bowl. Heat cast iron skillet over medium heat. Cook bacon slices and remove from skillet. Drain some of the grease from the pan but keep the bottom coated. Next saute your onion, spinach, and tomatoes till spinach is wilted, onions softened and tomatoes blister. Evenly distribute veggies across skillet and add egg mixture. Break up bacon pieces and when eggs start to fluff and firm along edge place skillet in oven for 5-8mins but during last two mins turn broiler on high to brown top. Remove from oven allow to cool for 10mins. Slice and serve.