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Veggie and Bacon Frittata

by Clean Plate Club member Stephanie Suire
A fast, simple frittata that serves double duty as a breakfast or brunch entrée. Add bacon for the meat lovers or just add the veggies to keep it meat-free.
Ready in: Level: Easy
Prep: Cook: Yields: 6 Servings


  • 1 T extra-virgin olive oil
  • 1 small onion (roughly chopped)
  • 1 medium red bell pepper (cut into strips)
  • 2 c baby spinach (chopped)
  • 6 eggs (preferably organic)
  • 1 c Stonyfield Organic 1% Milk
  • 1/2 c Stonyfield Organic Whole Milk Greek Plain Yogurt
  • 1/2 t onion powder
  • 1/2 t dried basil
  • 1/2 t salt
  • 1/4 t Freshly ground black pepper
  • 1/2 c freshly grated cheese (Swiss, Pepper jack or Colby jack)
  • 4 slices Applegate bacon (cooked and crumbled)


Step 1

Heat oven to 375°. Coat 10" deep-dish pan with nonstick cooking spray.

Step 2

Heat olive oil in a pan over medium heat. Add onion, bell pepper and spinach and sauté until soft, about 3-5 minutes. Remove from heat and cool slightly.

Step 3

In a large bowl, whisk together eggs, milk, yogurt and seasonings. Add in cooled veggie and cheese then lightly whisk to combine.

Step 4

Pour egg mixture into pie pan and top with crumbled bacon. Bake for 40-45 minutes or until center is puffed and edges are lightly browned. Remove from oven and allow to cool for 10 minutes before serving.