After making my asparagus and feta frittata, I saw how well-received it was and knew I had to try more variations. Frittata is an easy dish and can be loaded with healthy ingredients, which is a plus when feeding toddlers. A bacon version was at the top of my list, specifically for the men in my house (my husband and two toddler boys). They’re a bunch of bacon advocates that can’t go ignored. And now that the baby is starting to eat more food with those massive teeth he’s pushing through those gums, I’ll be buying a lot more bacon in the coming months.
I thought I would try a BLT version of a frittata, without the L and adding an S (spinach). They’re both greens and interchangeable, right? Let’s just say yes for the time being, because I had S in the fridge and who puts L into eggs (maybe you do and if you do, teach me)?
This bacon, spinach and tomato frittata has all the flavors a healthy breakfast should have. Creamy and fluffy eggs, savory bacon, and refreshing tomato and spinach. Add some EBTB (everything but the bagel seasoning, but my kids love saying EBTB) on top and this will be a winner for breakfast, brunch, lunch, or dinner!
A note about the milk. The ratio of milk to egg does matter if you want a creamy, luscious frittata. Of course, you can experiment with this depending on how egg-y you want your frittata. I have done as little as 2 tbsp per 12 eggs, but do not recommend it. The general rule of thumb, from what I’ve seen, is to not go over 1/4 cup of milk per 6 eggs. So if you’re using a dozen (12) eggs, then use 1/2 cup of milk. If you’re making a frittata with 18 eggs, use no more than 3/4 cup of milk. You can definitely use less than that ratio, and still taste an amazing frittata. It’s all about the texture and eggy-ness that you want. Anything over that ration can make your eggs too loose. Feel free to sub with nut milk. I usually use unsweetened almond milk when I do this.
Life Update: The kids were sick last week. Very sick. My boys usually get sick about twice a year, and they power through those colds quickly. But this time was different. Isaac had it first, and had a fever for almost two days straight. I was alternating Tylenol and Ibuprofen to keep it down. On day three, when his throat started hurting and he looked seriously ill, I brought him to see his pediatrician to make sure it wasn’t strep. Nope! Just a bad virus. Micah started showing symptoms two days after Isaac, and it’s been a full week of cuddling and taking care of these boys. Today, it was my turn to tango with said virus (we saw this coming, didn’t we?). My husband came home and carried me (he’s so sweet) to bed and made me rest. I’m working here and there between bouts of dizziness and feverish naps. It’s so hard to stay in bed and not get stuff done. I’m hoping it doesn’t last as long for me as it did for the boys!
The second part of my update is that I won a food photography “workshop” type of giveaway. I follow the food stylist and photographer of Healthy Laura, and she ran a giveaway for a one-on-one food photography guidance. I really admire her work and talent, she is an inspiration! I entered and honestly forgot about it! I really didn’t think I would win. But I was one of the three giveaway winners!
This is huge for me and this blog. I have heaps of experience with photographing newborns, portraits, and even interiors. I know my way around Photoshop and Lightroom very well. But food photography is a different talent, and I have been struggling with styling the food. I’m very critical of my own work, and this has been something I’ve been trying to focus on and improve. Having Laura’s guidance will be amazing, and I’m really hoping it helps things click for me.
So that’s it! Just tackling illness and working to improve my photography skillset. Oh, and testing a lot of new recipes!Print
This bacon, spinach and tomato frittata has all the flavors a healthy breakfast should have. Creamy and fluffy eggs, savory bacon, and refreshing tomato and spinach. Add some everything seasoning on top and this will be a winner for breakfast, brunch, lunch, or dinner!
- 1 tbsp olive oil
- 1/2 lb. bacon, chopped
- 1 small onion, diced
- 1/2 cup packed baby spinach, chopped
- 12 large eggs
- 1/2 cup milk
- 1/2 cup + 1/4 cup cheddar cheese, shredded and divided
- 1 medium tomato, sliced
- 1/2 tsp sea salt
- freshly cracked black pepper
- everything but the bagel seasoning (optional)
- Preheat oven to 350 degrees.
- Whisk eggs in a large mixing bowl with milk, salt, and pepper. Fold in 1/4 cup of cheese and spinach with a spatula or spoon.
- Heat a 10″ or 12″ cast iron skillet on medium heat, and add olive oil. Add chopped bacon and cook for 10 minutes, stirring occasionally.
- Add diced onion and continue cooking and stirring until onion is translucent.
- Reduce heat to low, and slowly pour the egg mixture into the skillet. Mix slightly to evenly distribute the spinach, bacon, and onion.
- Cook for 8-10 minutes on low, until edges start to set. Then cover with the remaining 1/2 cup of cheese and the tomato slices.
- Move your skillet from the stove to the oven and bake for about 20 minutes, checking frequently, until the middle is set.
- Remove, sprinkle with seasoning (optional), slice and serve.
- Store leftovers in the fridge for up to 1 week, or in the freezer for up to 3 months.
Frittata is usually very forgiving. As long as you have the egg base, everything else can be eyeballed as far as measurements go.