Fast Fuel: Frittata with Fresh Vegetables and Bacon

With three versions of this fast and easy frittata, you are sure to get the fuel you need.

Frittata with Fresh Vegetables and Bacon

Yield: 8 slices

Ingredients:

  • 12 large eggs
  • 5 organic turkey or beef bacon slices, cut into small chunks
  • ½ cup red onion
  • 2 cups of baby spinach leaves
  • 2 small ripe tomatoes, chopped
  • 1 cup zucchini, chopped
  • 1 cup chopped fresh mozzerella cheese
  • 3 tsp butter
  • Fresh basil leaves
  • Salt and freshly ground black pepper to taste

Preparation:

  1. Preheat your oven to 350F.
  2. Whisk the eggs in a bowl, and season to taste.
  3. Heat the butter over a medium heat. Cook the bacon and onion until the onion is golden (about 5 to 6 minutes).
  4. Add the spinach to the skillet, and cook for 1-2 minutes.
  5. Pour the egg mixture into the skillet. Mix in the cheese. Cook a few minutes and place the tomatoes on top.
  6. Once the frittata is set around the edges, transfer the skillet to the oven and bake for 30 minutes.
  7. Garnish with basil.

Frittata with Fresh Vegetables (Meat Free)

Yield: 8 slices

Ingredients:

  • 12 large eggs
  • 2 cups of baby spinach leaves
  • ½ cup red onion
  • 2 small ripe tomatoes, chopped
  • 1 cup zucchini, chopped
  • 1 cup chopped fresh mozzerella cheese
  • 3 tsp butter
  • Fresh basil leaves
  • Salt and freshly ground black pepper to taste

Preparation:

  1. Preheat your oven to 350F
  2. Whisk the eggs in a bowl, and season to taste.
  3. Heat the butter over a medium heat. Add the spinach to the skillet, and cook for 1-2 minutes.
  4. Pour the egg mixture into the skillet. Mix in cheese. Cook a few minutes and place the tomatoes on top.
  5. Once the frittata is set around the edges, transfer the skillet to the oven and bake for 30 minutes.
  6. Garnish with basil.

Frittata with Fresh Vegetables (Dairy Free)

Yield: 8 slices

Ingredients:

  • 12 large eggs
  • 5 organic turkey or beef bacon slices, cut into small chunks
  • ½ cup red onion
  • 2 cups of baby spinach leaves
  • 1 cup zucchini, chopped
  • 2 small ripe tomatoes, chopped
  • 3 tsp coconut oil
  • Fresh basil leaves
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat your oven to 350F.
  2. Whisk the eggs in a bowl, and season to taste.
  3. Heat the oil over a medium heat. Cook the bacon and onion until the onion is golden (about 5 to 6 minutes).
  4. Add the spinach to the skillet, and cook for 1-2 minutes.
  5. Pour the egg mixture into the skillet. Cook a few minutes and place the tomatoes on top.
  6. Once the frittata is set around the edges, transfer the skillet to the oven and bake for 30 minutes.
  7. Sprinkle some basil leaves on top and serve.

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