• Cut 1/2 lb bacon into pieces
  • Thaw and squeeze dry 10 ozs of chopped spinach
  • Lightly beat 10 eggs
  • 2 tablespoons of milk
  • 1/2 cup (2 ozs) of shredded cheddar cheese
  • A pinch of salt & pepper


  1. Preheat oven to 400°F. In a skillet cook bacon over medium-high heat, stirring often, until crisp (10 mins)
  2. Use paper towels to drain bacon and pour off fat from skillet. Spread spinach in bottom of skillet.
  3. In a bowl combine eggs, milk and cheese; season with salt & pepper. Blend well. Pour over spinach and scatter bacon over mixture. Cook over medium heat, lifting sides of frittata with a spatula to let uncooked egg flow underneath, until lightly browned around edges (5 mins).
  4. Transfer skillet to oven and bake, uncovered, until puffed and lightly browned on top, (10 mins). Gently shake pan to loosen. Cut frittata into wedges. Serve with a salad and some bread.

Ounces into grams? Click here