Italian Bacon~Spinach~Tomato Mini Frittatas

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.

Pastured eggs, nitrate-free bacon, vine ripe tomatoes, baby spinach and raw milk cheese…beautiful!

Italian Bacon~Spinach~Tomato Mini Frittatas

This recipe makes two servings (the photo above was for one).

Ingredients:

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

Directions:

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.

Baked to perfection!

You can pop these easily out of the ramekins or serve them directly in the baking dish.  Either way…Delish!

This recipe is shared at:

Fill Those Jars Fridays, Fresh Bites Fridays, Slightly Indulgent Tuesday, Fat Tuesday, Gluten-Free Wednesdays, Whole Foods Wednesdays, Made From Scratch Mondays

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Green Chile Chicken Fajita Frittata

A Frittata by definition is an egg based dish similar to an omelette or Quiche, enriched with additional ingredients such as meats, cheeses, vegetables and pastas.  It may also be flavored with herbs.  Unlike an omelette, which is traditionally made to order for one, a frittata can be made in a larger pan, sliced and served family style.  Frittatas are extremely versatile, they are classically made for breakfast or brunch but are also great for a light supper.  I like my frittatas hot, however they are great at room temperature or even cold out of the refrigerator.  The possibilities are endless for ingredients and flavors…

Green Chile Chicken Frittata with Avocado Slices

Green Chile Chicken Fajita Frittata (serves 2 generously)

4 eggs

1 Tablespoon water

1/4 teaspoon chili powder

1/8 teaspoon salt

pinch of black pepper

1 – 4 oz can green chiles

1/2 cup chopped onion

1/2 cup chopped red pepper

4 medium mushrooms, diced

1 teaspoon minced garlic

4 ounces cooked chicken (breast, thigh or rotisserie)

Butter, coconut oil or lard

Sliced avocado, salsa and chopped cilantro for garnish

Preheat broiler.  Whisk eggs, water, chili powder, salt, pepper and green chiles in a medium bowl until frothy and set aside.  In a 10″ oven safe skillet melt fat over medium heat, add onions, peppers, mushrooms and garlic, cook until vegetables are soft.  Add chicken and stir to combine with vegetables.  Lower heat to medium-low.  Pour egg mixture evenly over chicken and vegetables.  Cook the frittata slowly until the eggs are set almost all the way through.  Shake the pan occasionally during cooking to ensure the frittata isn’t sticking to the bottom.  Place the pan under the broiler for 3 – 5 minutes to set the top of the frittata completely.  Remove from oven and let rest for 10 minutes before removing from the pan.  Slice and serve warm or at room temperature.  Garnish with avocado, salsa and chopped cilantro.

This recipe is shared at:

Fight Back Friday, Allergy Friendly Lunchbox Love, Make Ahead Monday, Tasty Tuesday, Slightly Indulgent Tuesday, Fat Tuesday, Gluten-Free Wednesdays

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