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)
  1. Pour olive oil into a 10″ nonstick skillet over medium heat. Add sweet onions; cook 1 minute.
  2. Add Canadian Bacon; cook 3 minutes or until onions are tender, stirring frequently.
  3. Meanwhile, in a large bowl, beat eggs with heavy cream or half and half.
  4. Add spinach, roasted pepper, salt and pepper; mix well.
  5. Stir mixture into cooked Canadian ​Bacon mixture in skillet; mixing well.
  6. 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.
  7. 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.