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 Healthy Food 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: 1 hr Level: Easy Prep: 10 mins Cook: 50 mins Yields: 6 Servings Print Recipe Ingredients 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) directions Step 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.