Veggie and Bacon Frittata
From Stephanie, Clean Plate Club
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.
Heat oven to 375°. Coat pie pan with nonstick cooking spray.
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.
In a large bowl, whisk together eggs, milk, yogurt and seasonings. Add in cooled veggie and cheese then lightly whisk to combine.
Pour egg mixture into pie pan and 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.