Bacon, Spinach & Cheese Frittata
- 1 Tablespoon Olive Oil
- 1/3 Cup Yellow Onion (thinly sliced)
- 6 Ounces Jones Dairy Farm Canadian Bacon (sliced)
- 6 Large Eggs
- 1/4 Cup Heavy Cream (or half and half)
- 1 Cup Fresh Baby Spinach (wilted)
- 1/2 Cup Red Pepper Strips (roasted, well drained, diced)
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 3/4 Cup Swiss Cheese (reduced fat, shredded)
- Pour olive oil into a 10″ nonstick skillet over medium heat. Add sweet onions; cook 1 minute.
- Add Canadian Bacon; cook 3 minutes or until onions are tender, stirring frequently.
- Meanwhile, in a large bowl, beat eggs with heavy cream or half and half.
- Add spinach, roasted pepper, salt and pepper; mix well.
- Stir mixture into cooked Canadian Bacon mixture in skillet; mixing well.
- Cook 8 minutes or until bottom of frittata is golden brown, lifting edges with a spatula to allow uncooked eggs to flow to bottom of frittata.
- Top with cheese and place skillet under the broiler or in a hot oven until center is set and cheese is melted. Cut into wedges.