Frittatas are a great dish you can eat at any time of the day. What I love about them is that you can put pretty much everything in a frittata!
They are tasty, versatile, and naturally healthy, since the basic ingredients are eggs and vegetables. In Argentina we call them “tortilla”. The most popular once are spinach and potato (tortilla española, or Spanish frittata). At least in Argentina we wouldn’t have frittata for breakfast… I thing they are really missing out, because they make an excellent breakfast!
For this frittata I used spinach, bacon, bell pepper and tomatoes. Also, the seasoning is really important to enhance the flavor; I added some thyme and paprika. If you make this recipe you will see how wonderfully those spices go with the ingredients. Enjoy!!
Ingredients (2 servings)
- Eggs, 4
- Bacon Strips, 4
- Baby Spinach, 2 cup (or regular spinach roughly chopped)
- Sweet mini peppers, 3 (about 1/2 cup,or replace with yellow or orange bell peppers)
- Cilantro, 2 Tbsp (chopped)
- Cherry or other small tomatoes, 1/2 cup (about 20)
- Himalayan pink salt, dry thyme, paprika, 1/4 tps of each
Pre-heat the oven to 375F.
In a sauce pan cook the bacon until crispy.
While the bacon cooks, prep the rest of the ingredients.
Remove the bacon from the pan and add the vegetables. Cook them on the bacon fat for a couple of minutes. Remove the pan from the fire.
In a bowl whisk the eggs along with the salt, thyme and paprika. Incorporate the veggies (make sure to scrape all the grease in the pan), cilantro and chopped bacon.
Line a small baking sheet, casserole dish or brownie pan with parchment paper and lightly grease with a bit of olive oil or butter. Poor the mix into the baking dish and cook for about 25 minutes. Cooking time will depend on the size and thickness of the frittata. Keep an eye on it and cook until the egg hardens.