This is one of the best frittata recipes, because you can start it on the stove top in your cast-iron skillet, and then transfer it into the oven to finish up the cooking.
Here are the ingredients you need:
1 cup grated cheddar cheese
1/2 large onion, peeled and dice
Sea salt to taste
8 eggs
1/2 cup of whole milk
1/2 lb. fresh spinach (rinsed, dried and torn into one inch pieces)
8 slices of bacon
(you can substitute sauteed onions in butter, or mushrooms, tomatoes, turkey bacon, grated parmesan, and goat cheese, for the spinach, cheddar, and bacon here)
Preheat your oven to 400.
Cook the bacon in a cast iron skillet over medium-low heat. When bacon is crispy, remove it from the pan, drain on paper towels and set aside. When it’s cool, roughly chop it into ¼ inch pieces — or just crumble it up. Take 2 Tbsp of bacon fat, then add sliced onions and saute for 2-3 minutes.
Turn off the heat under the pan, then add the spinach (or other vegetable) pieces and stir with a wooden spoon for a minute until the leaves of spinach are fully wilted, or until veggies seem lightly sauteed.
In a glass mixing bowl, thoroughly beat the eggs until nice and frothy. Add the milk and stir until combined, then add sea salt.
Pour the egg mixture into the skillet, and sprinkle the bacon pieces in as well. Stir to distribute the ingredients evenly.
Turn the heat under the skillet back on to about medium and cook for about 5 minutes or until the egg begins to set. No stirring!
Add the cheese, sprinkling it evenly across the top, and put your skillet into the oven. Bake 10 to 15 minutes or until the eggs are fully cooked.
Serve with some fresh greens, or fresh fruit.
Viola!
Enjoy!