This a simple recipe that uses fresh and flavorful ingredients and it’s easy to put together. I used raw milk cheese in mine but if you are dairy-free you can simply leave it out. Enjoy this high protein, low carb dish for breakfast, lunch or dinner with a nice side salad or even some oven-roasted sweet potatoes.
Italian Bacon~Spinach~Tomato Mini Frittatas
This recipe makes two servings (the photo above was for one).
4 pastured eggs
4 strips bacon, cooked and crumbled
2 ounces mozzarella cheese, shredded
2 large tomatoes, sliced thin and seeded
1 ounce baby spinach
2 tsp. grated Parmesan cheese
2 tsp. Italian seasoning
salt and pepper
Preheat oven to 350 degrees F. Grease 4 ramekins or 2 individual size serving dishes, set aside.
In a small bowl whisk together eggs and Italian seasoning.
In each dish layer tomatoes, spinach, cheese and bacon…depending on the size of your dish you should have enough room to repeat the layers.
Pour the whisked eggs over the layered ingredients evenly (about 1/4 cup in each ramekin).
Sprinkle with 1/2 tsp. Parmesan cheese.
Bake for 20-25 minutes or until the eggs are set.
You can pop these easily out of the ramekins or serve them directly in the baking dish. Either way…Delish!
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