Spinach and Bacon Frittata

Ingredients

• Bacon

  raw, cured pork

  6 oz or 170g

• Spinach

  raw

  2 cup or 60g

• 2% milk

  1 cup or 244g

• Egg

  whole

  4 large or 200g

• Nutmeg

  ground

  ¼ tsp or 0.6g

Directions

1. Preheat the oven to 350°F (175°C).
2. In a large oven-safe skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the skillet.
3. Add the chopped spinach to the skillet and sauté in the bacon fat until wilted, about 2-3 minutes.
4. In a bowl, whisk together the eggs, reduced fat milk, and ground nutmeg until well combined.
5. Return the bacon to the skillet with the spinach, then pour the egg mixture over the top. Stir gently to combine.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
7. Remove from the oven and let cool slightly before slicing and serving.