The name of this recipe is actually misleading.
This recipe should be called “BST Frittata” because it contains spinach rather than lettuce, but I have a feeling no one would know what to expect from a recipe called “BST Frittata”.
The combination of these ingredients (eggs, bacon, spinach, tomatoes, and a little garlic and onion) is not earth-shattering. However, this post is more about how to improvise. How to work with what you have. How to figure out how to include bacon without adding tons of fat and grease. How to change your plans from making more egg muffins, when your roommate removes all dishes (including the muffin pan) from the apartment without letting you know first. Oh, and you also don’t have a skillet to make a proper frittata either. Ahem.
1/3 c water*
3 handfuls fresh spinach, chopped
3 roma tomatoes, diced
3 slices bacon, cooked, drained, and crumbled
Servings: 6 small servings
Heat oven to 350oF. Whisk eggs, water, garlic, and onion together in a large bowl. Add the diced tomato and spinach and stir. Pour into a greased 9″x9″ pan. Sprinkle bacon pieces on top. Bake for 30-35 minutes, or until the center is set. Enjoy!
*I would have used milk or almond milk, but I only had dark chocolate almond milk….I’ve heard of people dipping bacon in chocolate, but I didn’t think this was the time to start experimenting with that.