Delicious Frittata Recipe: Bacon, Tomato, and Spinach Topped With Melted Provolone

A scrumptious breakfast recipe low in carb and ample protein from the eggs and bacon. Tomatoes and spinach provide vitamins, dietary fiber, and other nutrients. I suppose that you can just use egg whites to make this frittata dish to drop cholesterol and fat levels. Perhaps even get rid of the bacon. But I doubt it will taste as good. I'm not much of a nutritionist so perhaps taking courses could help out.

FYI, here's another recipe for frittata with mushrooms and asparagus.

Bacon, Tomatoes, and Spinach Frittata

Spinach Frittata

Ingredients to serve 6:
  • 8 Eggs
  • 2 Tomatoes
  • 4 cups Raw Spinach
  • 7 Slices Provolone Cheese
  • 6 Slices Thick Cut Bacon
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Chopped Parsley

Pre-heat oven to 350 degrees F. Grease 9-inch baking pan with butter or margarine to prevent sticking.

Cook bacon and chop/crumble into small pieces. Set aside.

Slice spinach into medium cuts and saute until soft. Use same pan used for cooking bacon. Should take 1-2 minutes. Set aside.

Take 2 slices of provolone cheese and chop it up. Set aside.

Dice the tomatoes into medium cuts and set aside.

In a bowl, scramble up the eggs. Add salt, garlic powder, pepper, and parsley and continue to scramble some more to mix thoroughly. Then add the tomatoes, chopped cheese, spinach and bacon to the bowl of raw scrambled egg and stir together until well mixed.

Pour the egg mixture into the buttered baking pan and bake in oven for 20 minutes.

After 20 minutes, top the frittata with the remaining 5 slices of provolone and continue to bake for 5 more minutes. Let cool before serving.

Cheesy Bacon, Tomatoes, and Spinach Frittata with Melted Provolone