Frittatas are such a great summer dish because you can add in all those farmer’s market veggies! Versatility is one of the many reason I love egg dishes. You can literally put whatever you want in them and it’s bound to be delicious! I love using whatever I have on hand in the fridge that I am trying to get rid of, especially greens and veg at the end of the week that were not used up during the week.

This frittata is packed with spinach, juicy tomatoes, and crispy savory bacon, yum! It’s light yet filling and great for brunch. You can add meats or leave them out for a vegetarian dish. I made mine dairy free but a sprinkle of cheese always goes great with eggs and bacon!

Cooks up in no time, enjoy!

Bacon Tomato Spinach Frittata

Servings 4

Author Laura Doerr

Ingredients

8 eggs
6 slices bacon cooked, chopped
6 oz fresh spinach chopped
olive oil
2 scallions chopped
1 cup tomato diced
4-6 tomato slices for the top
zest and juice of 1/2 lemon
salt and pepper

Instructions

In a medium bowl, whisk together the eggs, salt and pepper.
Heat a large oven-safe skillet over medium heat. Drizzle with olive oil, turn the pan to coat. Add chopped scallions and tomatoes, cook for about 2-3 minutes. Add in the spinach and stir just until it begins to wilt. Stir in the chopped cooked bacon, followed by the eggs. Stir the eggs in with a spatula just until combined, cook without stirring for about 4-5 minutes, or until the eggs are set.
Lay tomato slices on top and the juice of 1/2 lemon. Transfer the oven safe skillet into oven on broil. Broil just until the top begins to brown. Sprinkle with lemon zest, slice and serve immediately.

Recipe Notes

Add in any fresh veggies that you like, that's what I love about egg dishes! You could also leave out the bacon if you want something vegetarian, or swap the bacon for some crumbled breakfast sausage.

Try it with a sprinkle of cheese!