Description
If you’re like me, finding a healthy-ish, make-ahead, simple breakfast that doesn’t taste like raw sewage is a pretty daunting task. You can keep your kale and egg white smoothie, pal. I want me some bacon! This frittata (and I pronounce it in my head with a British accent, “frie-tah-tahhh”) is so yummy that you won’t even realize it’s low carb and gluten-free!
Ingredients
- 2 Large Tomatoes
- 10 slices Bacon
- 10 Eggs
- 1 cup Liquid Egg Whites
- 1 cup Ricotta (whole Fat)
- ¾ teaspoons Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
- ½ teaspoons Ground Mustard
- 1 cup Baby Spinach, Chopped
- 1 cup Grated Cheddar Cheese
Preparation
Slice tomatoes so you have about 6 thick pieces to lay on top of the frittata. Sprinkle both sides with a little kosher salt. Allow to rest for about 15 minutes, while you roast the bacon.
Preheat oven to 400ºF.
Place baking racks in a large baking sheet. Lay bacon on top and roast at 400º for 20–25 minutes, until bacon is crispy. Allow to cool. (This can be done up to 3 days ahead of time. Just store in an airtight container in the fridge.) Reduce oven temperature to 350ºF.
Meanwhile, whisk remaining ingredients (eggs through cheddar).
Crumble or chop bacon into small pieces. Add to the egg mixture. Pour into a 9×13 baking dish sprayed with cooking spray. Place sliced tomatoes on top. Bake at 350ºF for 50 minutes to 1 hour (depending on your oven) or until the middle of the frittata is set (it doesn’t jiggle when you move it).
Remove from oven and allow to rest for 10 minutes before cutting.
