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Serves
4-6
Author Notes
In our home frittatas and quiche are always a real easy way to use up ready-to-use ingredients as well as left-overs. Although our little girl loves most foods these creations are still simple ways to get the good healthy stuff in her! —JennT1981
Ingredients
6
eggs, beaten
1/3 cup
milk
4
slices bacon, diced
10 ounces
frozen spinach, thawed and squeezed
2
cloves garlic, minced
1/4 cup
red onion, finely chopped
1 teaspoon
fresh rosemary, minced
1 teaspoon
fresh sage, minced
1/2 teaspoon
salt
1/4 teaspoon
pepper
1 cup
mozzarella, shredded and divided
1 cup
sharp cheddar, shredded and divided
Directions
- Preheat oven to 350 degrees.
- In a large bowl combine eggs, milk and half of each cheese; beat together and set aside.
- Heat a large ovenproof non-stick skillet over medium high heat and add bacon.
- Cook until crisp, stirring often, about 5 to 7 minutes. Remove with slotted spoon and drain on paper towel; set aside.
- To same skillet add spinach, garlic, red onion, rosemary, sage, salt and pepper. Cook stirring frequently about 3 to 5 minutes.
- Reduce heat to low and pour in egg mixture, gently stirring to evenly combine ingredients.
- Let cook just until edges begin to set, about 4 to 6 minutes.
- Place skillet in preheated oven and continue to cook about 15 minutes longer, until a knife comes clean when entered into the center.
- Top with remaining cheese the last 5 minutes of cooking to brown lightly.