4piecesof baconcooked and chopped into 1 inch pieces (makes about ½ cup)
8eggs
½cupwhole milk
1cupgoat cheesedivided
½teaspoonsalt
1teaspoonblack pepper
½cupdiced onions
½cupsliced grape tomatoes
1cupspinach
Instructions
Preheat oven to 400ºF.
Heat an 8-inch cast iron skillet on the stovetop. Once warm, place bacon on cast iron and cook until crispy. Once cooked, remove from skillet and drain on a paper towel-lined plate. Chop into 1-inch pieces or crumble by hand. Reserve about 2 tablespoons of bacon grease in pan.
Whisk together eggs, milk, salt, pepper and half of goat cheese in a bowl, set aside.
Sauté onions in remaining bacon grease until translucent (about 5 minutes). Then add grape tomatoes and spinach and cook for another 1-2 minutes, until spinach is wilted.
Pour egg mixture into skillet. Cook on stovetop for 1-2 minutes until the eggs around the edges begin to set. Add bacon and remaining goat cheese to top of frittata.
Transfer to oven and cook for 8-10 minutes until eggs are set around the edges, but slightly jiggly in the center. It will continue cooking to the perfect consistency once removed from the oven.