Bacon, Spinach, Tomato & Swiss Frittata

Ingredients

• 8 large eggs

• ⅓ cup milk or heavy cream

• 1 cup cooked bacon, chopped

• 1 cup baby spinach, chopped

• 1 cup cherry tomatoes, halved

• 1 cup shredded Swiss cheese

• 1 tablespoon olive oil or butter

• Salt and black pepper, to taste

Instructions

1. Preheat the Oven
   Preheat your oven to 375°F (190°C).

2. Cook the Bacon
   In an oven-safe skillet, cook the bacon until crispy. Remove and drain on paper towels. Wipe out excess grease, leaving about 1 tablespoon in the pan.

3. Sauté the Spinach and Tomatoes
   Add spinach and cherry tomatoes to the pan and sauté for 1–2 minutes, just until the spinach begins to wilt.

4. Whisk the Eggs
   In a mixing bowl, whisk together eggs, milk (or cream), salt, and pepper until smooth.

5. Assemble the Frittata
   Add the bacon and Swiss cheese to the skillet with the spinach and tomatoes. Pour the egg mixture evenly over everything. Gently stir to distribute ingredients.

6. Cook on the Stove
   Cook over medium heat for 2–3 minutes, until the edges start to set.

7. Bake Until Set
   Transfer the skillet to the oven and bake for 10–15 minutes, or until the frittata is puffed and fully set in the center.

8. Serve Warm
   Let cool for a few minutes before slicing. Garnish with extra cheese, herbs, or a drizzle of hot sauce if desired.