Sunday 8/24

Paleo BLT Frittata

8 eggs
4 slices bacon, cooked and chopped
3-4 cups spinach (or other greens of your choice)
1 large tomato, sliced and seeded
1 tbsp almond milk
1/2 tsp salt
1/4 tsp pepper
2 tbsp chopped fresh basil
1 tbsp extra virgin olive oil

Preheat oven to 400 degrees F. In a medium bowl, whisk together the
eggs, milk, basil, salt and pepper. Set aside.

Heat olive oil in a 10-inch nonstick skillet over medium heat. Add greens and cook 3-4 minutes until wilted. Add in bacon and stir.

Add egg mixture to the pan and place tomatoes on top. Using a spatula, occasionally lift the edges to allow uncooked egg to run under. When the frittata has set, transfer to the oven and cook for 12-15 minutes or until egg is cooked through. Cut into wedges and serve warm.

Servings: 5



Happy Birthday Sean V.!