I have expressed my love for quiche, “egg pie” at our house, again and again! You can find our favorite quiche recipe here.
But strangely, I had never made a frittata until recently! If you are not familiar, a frittata is basically a quiche without the pie shell! It is a great way to pack protein and veggies into your diet in the most delicious way! Eat it for breakfast, brunch or even dinner paired with a salad!
I love that it cooks easily in one pan, a little faster than a quiche, and although this recipe calls for spinach and bacon, you can easily mix this up with whatever protein and veggies your family enjoys! It is great for leftovers too….just throw them in the pan!
4 slices of bacon
1/2 white onion, diced
6 cups of spinach
8 large eggs
1 can green chilis
1/2 cup milk
1 cup cheddar cheese
Preheat oven to 350
In a large oven safe pan, like cast iron, fry 4 pieces of bacon until crispy. Remove and place on a paper towel.
Remove grease from pan, reserving 3 tablespoons to use, or sub with olive oil.
Saute the onions over medium heat in the grease or oil for about a minute, stirring as they brown.
Add spinach handfuls at a time, stirring as it wilts.
In a separate bowl crack all 8 eggs and add green chilis, milk, and cheese. Whisk until combined and pour into the skillet with the veggies.
Crumble the bacon and add it in the pan too.
Stir to be sure all ingredients are evenly distributed. Cook for about 5 minutes, edges will start to pull away slightly from the pan.
Transfer to the oven (with good mitts!!) and cook for 18 more minutes, until everything is completely set and golden.
Remove and let sit for 5-10 minutes before serving.
We enjoyed this as part of our Bunny Brunch! Find it here.