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Baked BLT Frittata
Frittatas are AWESOME for weekend brunch, they are GREAT for meal prep (make one for future meals!)
They are also FABULOUS for any meal of the day…especially Dinnertime when you just want something easy!
THIS combo is a total hit with the entire fam!
Makes 5 servings
Makes 5 servingsIngredients:
- 10 free range eggs
- 5 slices nitrate-free bacon, chopped
- 3 cups packed chopped romaine lettuce OR baby spinach leaves
- 1.5 cups cherry tomatoes, halved
- 1/2 leek, chopped
- 1/4 cup unsweetened almond or coconut milk
- sea salt and freshly ground black pepper, to your taste
Instructions:
Preheat the oven to 350 degrees f.
In a medium glass bowl, whisk together the eggs, milk, sea salt and pepper. Set aside.
In a medium glass bowl, whisk together the eggs, milk, sea salt and pepper. Set aside.Heat a large oven-safe nonstick skillet over medium heat. Add bacon and leek, and cook until crispy, about 3-4 minutes.
Heat a large oven-safe nonstick skillet over medium heat. Add bacon and leek, and cook until crispy, about 3-4 minutes.Stir in greens and tomatoes and cook for an additional 2 minutes until just wilted.
Add in egg mixture and gently stir to combine pretty well. Transfer to your preheated oven and cook for 12-15 minutes or until eggs are set and cooked through.
Add in egg mixture and gently stir to combine pretty well. Transfer to your preheated oven and cook for 12-15 minutes or until eggs are set and cooked through.Enjoy!
❤Rachel
Ingredients
- 10 free range eggs
- 5 slices nitrate-free bacon, chopped
- 3 cups packed chopped romaine lettuce, OR baby spinach leaves
- 1.5 cups cherry tomatoes, halved
- 1/2 leek, chopped
- 1/4 cup unsweetened almond or coconut milk
- sea salt and freshly ground black pepper, to your taste
Instructions
- Preheat the oven to 350 degrees f.
- In a medium glass bowl, whisk together the eggs, milk, sea salt and pepper. Set aside.
- Heat a large oven-safe nonstick skillet over medium heat. Add bacon and leek, and cook until crispy, about 3-4 minutes.
- Stir in greens and tomatoes and cook for an additional 2 minutes until just wilted.
- Add in egg mixture and gently stir to combine pretty well.
- Transfer to your preheated oven and cook for 12-15 minutes or until eggs are set and cooked through.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 10 free range eggs
- 5 slices nitrate-free bacon, chopped
- 3 cups packed chopped romaine lettuce, OR baby spinach leaves
- 1.5 cups cherry tomatoes, halved
- 1/2 leek, chopped
- 1/4 cup unsweetened almond or coconut milk
- sea salt and freshly ground black pepper, to your taste
Instructions
- Preheat the oven to 350 degrees f.
- In a medium glass bowl, whisk together the eggs, milk, sea salt and pepper. Set aside.
- Heat a large oven-safe nonstick skillet over medium heat. Add bacon and leek, and cook until crispy, about 3-4 minutes.
- Stir in greens and tomatoes and cook for an additional 2 minutes until just wilted.
- Add in egg mixture and gently stir to combine pretty well.
- Transfer to your preheated oven and cook for 12-15 minutes or until eggs are set and cooked through.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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