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. Veggie and Bacon Frittata Go to recipes By Stonyfield Breakfasts Brunch Healthy Food Mother's DayA 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: 1 hour Level: Easy Prep: 10 minutes Cook: 50 minutes Yields: 6 Servings Print RecipeIngredients1 Tbsp extra-virgin olive oil1 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 Greek plain Whole Milk yogurt1/2 tsp onion powder1/2 tsp dried basil1/2 tsp salt1/4 tsp Freshly ground black pepper1/2 c freshly grated cheese (Swiss, Pepper jack or Colby jack)4 slices Applegate bacon (cooked and crumbled)directionsStep 1Heat oven to 375°. Coat 10" deep-dish pan with nonstick cooking spray.Step 2Heat 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 3In a large bowl, whisk together eggs, milk, yogurt and seasonings. Add in cooled veggie and cheese then lightly whisk to combine.Step 4Pour 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.