Whole30 BLT Frittata
Leftover cooked potato or sweet potato, cut into 1-inch pieces, is also delicious in this. Save leftovers in the refrigerator to heat up for a quick lunch or dinner.
Servings: 6 slices
Author: Marcia W. Smart
- 12 large eggs whisked well
- 4 slices sugar-free bacon look for Whole30 compliant bacon
- Freshly grated pepper
- 1/2 onion diced
- 1 tablespoon chopped garlic about 3 cloves
- 8 cherry tomatoes halved
- 1 cup fresh spinach leaves chopped
- Kosher salt or Maldon sea salt
Preheat oven to 350 degrees.
In a large bowl, whisk together the eggs and a few rinds of black pepper; set aside.
Warm a 10- to 11- inch oven-proof sauté or cast iron pan over medium high heat. Add the bacon and fry until crispy. Remove bacon and set aside, leaving bacon fat in the pan.
In the same pan, warm the bacon fat over medium heat and add the onion. Sauté the onions for about 2 minutes until softened and lightly browned. Add the garlic, cherry tomatoes and spinach leaves and stir.
Add the whisked eggs and let set for about 30 seconds over medium heat.
Transfer the pan to the preheated oven and let the frittata cook until the eggs are just set, about 25-30 minutes. Remove the frittata from the oven, cut into wedges and serve.