Frittata

Ingredients

• •4 slices Bacon (or 2 tablespoons olive oil for vegetarian option)
• •1/2 cup Onion (diced)
• •1 teaspoon Minced garlic
• •4 cups Vegetables (bell peppers, broccoli, zucchini, etc.)
• •10 Eggs
• •1/4 cup Whole milk
• •1/2 teaspoon Fine sea salt
• •1/4 teaspoon Freshly ground black pepper
• •1/4 teaspoon Paprika
• •1 cup Shredded Cheddar cheese

Instructions

1. Preheat oven to 425°F.
2. In a large bowl, whisk together eggs.
3. Add milk, sea salt, pepper, and paprika, then whisk until combined.
4. Add cheese and stir to combine. Set aside.
5. In a 10" cast iron skillet over medium heat, cook bacon, onion, and garlic until bacon just begins to brown (about 5 minutes).
6. Add vegetables, cover, and cook until vegetables are soft and bacon is browned, stirring occasionally (about 5 minutes).
7. Turn heat down to medium, add egg mixture, and quickly stir it into the bacon/vegetables in the skillet until evenly distributed.
8. Cook on medium heat for about 4-5 minutes, until the edges are set.
9. Transfer the frittata to the preheated oven. Bake for 7-10 minutes or until the top is lightly browned and set.
10. Remove from oven, let cool for 10 minutes, and serve.

Notes

• •To make a vegetarian frittata, omit the bacon and use 2 tablespoons olive oil instead.
• •Use any vegetables you like, such as spinach, carrots, tomatoes, etc.
• •Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.