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The easiest tastiest Frittata recipe! It’s made with plenty of eggs, rich bacon, vibrant brightly flavored tomatoes, fresh spinach and mushrooms. What more could you want for breakfast?


  • 8 oz. bacon, chopped (8 slices)
  • 3 oz. fresh spinach, roughly chopped (3 packed cups)
  • 8 large eggs
  • 1/4 cup almond milk
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup grape tomatoes, halved
  • 1 cup of mushrooms, chopped


  1. Preheat oven to 350 degrees. Oil spray a 9 – 10 inch deep pie dish, set aside.
  2. Place bacon in a 12-inch non-stick skillet and cook over medium-high heat, tossing frequently, until browned and crisp, about 6 – 10 minutes. 
  3. Transfer bacon to a plate lined with several layers of paper towels to drain, leave 1 Tbsp rendered bacon fat in a skillet drain and reserve or discard excess.
  4. Return skillet to medium-high heat, add spinach, mushrooms and saute just briefly until it has wilted, about 15 – 30 seconds, transfer spinach to plate with bacon.
  5. In a large mixing bowl whisk together eggs, milk, onion powder, garlic powder until well combined. Season with salt and pepper to taste*.
  6. Add cooked bacon, tomatoes, spinach, mushrooms and toss mixture to distribute ingredients. Pour into prepared pie dish.
  7. Bake in preheated oven until just set, about 30 – 35 minutes. Cut into wedges and serve warm.

Recipe Notes

  • *Season lightly with salt as the bacon will add salt. I only needed about 1/4 tsp salt.

Try it with other mix-ins here’s a few ideas:

  • Mushrooms
  • Onions
  • Asparagus
  • Fresh herbs
  • Bell pepper
  • Bottled artichokes
  • Sun dried tomatoes
  • Ham
  • Smoked salmon
  • Cooked sausage
  • Fresh herbs (parsley, chives, thyme, basil)
  • Feta, cheddar, mozzarella or provolone cheese or skip cheese if following Phase One of the SP dietary plan