Serves: 4-5


9 eggs

4 slices of bacon, cooked and chopped

3 cups of spinach (or choose other greens)

1 large roma tomato, sliced and seeded

1 tbs. almond milk

1/4 tsp. salt

1/4 tsp. cracked pepper

2 tbsp. fresh basil, chopped

1 tbsp. extra virgin olive oil


Preheat oven to 400 degrees F

In a medium sized bowl, whisk together the eggs, almond milk, basil, salt and pepper

In a 10-inch non-stick skillet/pan, heat olive oil over medium heat. Add greens and cook 3 minutes, until wilted. Stir in bacon and mix together with greens

Add the egg mixture to the pan and gently place tomatoes on top. When the frittata looks like it has set, transfer your skillet/pan to the oven and bake for 14 – 16 minutes or until egg is cooked through

Be careful removing skillet/pan from oven

Cut into wedges and serve

*garnish with a fresh basil leaf, optional

Tip: To save time with the recipe, I suggest cooking the bacon first, then chop into small squares and set aside to add to spinach