Italian•quick

Frittata

A tender, oven-baked frittata filled with bacon, veggies, feta, and sun-dried tomatoes—simple, flavorful, and perfect for any time of day.

Ingredients

Quantities are shown as originally provided.

1
Preheat your oven to 340°F (170°C).
2
In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
3
Fry bacon in your 10-inch oven-safe skillet over medium heat. Remove once crispy and set aside.
4
In the same pan, fry the chopped onion and red bell pepper in the remaining bacon grease. fry for 5-7 minutes, or until the vegetables are softened.
5
Stir in the chopped baby spinach and cook for another 1-2 minutes, until it wilts down
6
Evenly scatter the crumbled feta cheese, chopped sun-dried tomatoes, and diced crispy bacon over the sautéed vegetables in the skillet.
7
Pour the whisked egg mixture over the vegetables, feta, and sun-dried tomatoes in the skillet. Gently shake the pan to ensure the egg mixture is evenly distributed.
8
Cook on the stovetop for 3-5 minutes, or until the edges of the frittata begin to set but the center is still liquid.
9
Carefully transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed, golden brown, and set in the center. A knife inserted into the center should come out clean.
10
Remove the frittata from the oven and let it rest in the skillet for a few minutes before sliding it onto a cutting board. Garnish with fresh chives, if using.
11
Slice into wedges and serve warm or at room temperature.