Making a frittata, which is a crustless quiche, is a simple and delicious way to cook eggs for a group. I love this Spinach and Bacon Frittata recipe because it is dairy-free but still full of rich flavor. Serving this dish for breakfast with fruit is a classic use of a frittata, and it also works for lunch or dinner with a salad. Leftovers heat up well the next day for any meal.
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Spinach and Bacon Frittata
- Total Time: 35 minutes
- Yield: 8 servings 1x
Ingredients
1 large yellow onion
4 cups fresh spinach
12 eggs
1/2 cup canned full-fat coconut milk
3 Tablespoons Dijon
2 teaspoons sea salt
2 teaspoons black pepper
Instructions
1. Preheat the oven to 400 degrees.
2. Dice the onion and bacon.
3. Place the bacon in a 12-inch cast iron pan or oven proof skillet over medium-high heat.
4. Sauté for 3 minutes stirring occasionally.
5. Add the diced onion and sauté for an additional 10 minutes.
6. Meanwhile, place the eggs, coconut milk, Dijon, salt and pepper in a medium bowl and blend with a hand mixer for 2 minutes or until well combined.
7. Add the spinach to the bacon and onions and stir until wilted.
8. Add the egg mixture to the pan and stir to combine over heat for 1 minute.
9. Place the pan in the oven and bake for 10 minutes or until a knife inserted in the center comes out clean.
10. Cut into wedges and serve.
- Prep Time: 10 min
- Cook Time: 25 min
