I've recently been trying to get away from my usual morning routine of cold cereal or a waffle on the go to a more hearty and somewhat healthier breakfast choice. I've never really made egg bakes, quiches, or frittatas before, but I figured it couldn't be that difficult with all the recipes that are out there. I ended up not following any particular recipe, but came up with my own that I'm pretty pleased with! It's the perfect mix of veggies, crispy bacon, and sharp gruyere.
6 strips of bacon
2 TBSP heavy cream
1/2 cup of gruyere cheese plus more for topping
salt and pepper to taste
1/2 onion, diced
3 tomatoes, diced
1/2 bunch of spinach
Preheat oven to 425 degrees
First cook the strips of bacon in a cast iron or oven safe pan. Make the bacon extra crispy (the easier it is to crumble). Drain the extra grease out of the pan. Once cooled, crumble the bacon into tiny pieces.
While the bacon is frying, chop up the onion, tomatoes, and spinach and set aside. Whisk together the eggs and heavy cream in a bowl. Add the 1/2 cup of gruyere, salt and pepper, and the crumbled bacon.
Add onions to skillet and saute on medium until they become translucent, about 10 minutes. Add the tomatoes and cook for 3 more minutes. Add spinach and toss until slightly wilted, about 1 minute. Pour the egg and bacon mixture directly on top of the vegetables and stir to combine. Turn the heat to medium-low and let the frittata sit undisturbed until the eggs set, about 2-3 minutes.
Transfer the whole pan directly into the oven and bake until the center is set and the top is a nice golden brown, about 13-15 minutes. Pull it out of the oven and let cool a bit. It will look delicious and fluffy. Enjoy it hot out of the oven, or save the leftovers and eat it for breakfast during the week.
Bonus: this recipe was husband approved and will definitely be making another appearance around our house.