Make a crowd-pleasing spinach frittata in 30 minutes with delicious fillings like bacon, broccoli, and cheddar cheese. It’s hearty and healthy, great to reheat for quick breakfasts, with 235 calories or 3 WW points per serving.
10 large eggs
¼ cup whole milk
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¾ cup (3 ounces) shredded cheddar cheese
1 cup chopped broccoli (florets and stems are fine)
6 slices bacon
1 6-ounce bag baby spinach
Preheat the oven to 350 degrees F. In a large bowl, whisk the eggs, milk, salt, pepper, and cheese.
In a medium microwave-safe bowl, combine the broccoli and a few tablespoons of water. Cover with plastic wrap and microwave until tender, 4-5 minutes. Drain the broccoli and set aside.
In a 10-inch oven-safe nonstick or cast iron skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate and pour off all but 1 tablespoon of fat. Add the baby spinach and cook, stirring frequently, until the spinach has just begun to wilt and turned bright green. Crumble the bacon and add it to the skillet along with the steamed broccoli and stir to mix everything together. Turn down the heat to low, add the egg mixture, slightly jiggling the pan to allow the eggs to fill in between the veggies and bacon. Let cook until the eggs are beginning to set around the edges of the pan, about a minute. Transfer the skillet to the oven and bake until the eggs are puffed and just set but when you shake the skillet the center still has a slow jiggle to it, 22 to 25 minutes.
Remove from the oven and let stand 5 minutes. Cut into 6 wedges. Serve hot or at room temperature.
1 serving: 3 WW Freestyle Points
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