BACON…it’s what for breakfast, or lunch, or dinner for that matter! Today, while picking up a few things from Whole Foods, I came across Nature’s Rancher new Uncured No-Sugar Bacon. I’m not going to lie, I’ve been waiting rather impatiently for this Whole30 approved product. Because the bacon is uncured, there are no artificial nitrates to contend with and there’s also no added sugar or sweeteners of any kind. Translation…this option actually makes me feel a little less guilty about enjoying one of my guilty pleasures!
My second jackpot find of the day was a beautiful medley of tomatoes. Can you guess where I’m going with this? You got it…the classic BLT! That bacon – lettuce – tomato combo makes for a killer sandwich, but today I lightened things up by leaving out the bread and mayo and created something a little healthier. I found an amazing frittata recipe that’s Paleo and Whole30 friendly and a nutritious way to satisfy my BLT craving.
Now, if you want to get technical, there is actually no “L” in this BLT Frittata. The recipe calls for spinach and that makes perfect sense to me. After all, lettuce is usually eaten raw and I’m a little unsure as to how it would hold up to cooking. So, spinach it is! Loaded with essential vitamins, nutrients, protein, and fiber, this veggie is a nutritional powerhouse! I prefer to use baby spinach, but any dark leafy green would be an excellent choice for this dish.
Interesting tidbit…baby spinach is a term used to describe spinach that is harvested early in the plant’s growth cycle, usually between 15 and 35 days after planting. Mature spinach is harvested at 40 to 65 days post-planting. Baby spinach has smaller leaves and tends to have a sweeter taste than its mature counterpart. (And in my mind, sweeter always equals better!)
You might notice the recipe calls for you to use a 10 inch skillet. I actually have a couple of sweet little 6 inch cast iron skillets I like to use instead. They’re the perfect size for creating personalized frittatas to please the pickiest of palates. Sometimes I’ll even set up a “toppings bar” and let my family get creative!
Frittatas really are simple to prepare and a great one-pan option if you’re in a crunch for time. Prep time is minimal and you can whip them up in under 30 minutes! They can also be reheated for a quick meal. I like to make several at a time and eat them throughout the week. Breakfast, snack, even dinner…frittatas are a great option any time!
- 8 eggs
- 4 slices bacon, cooked and chopped *(I used Nature’s Rancher Uncured No Sugar Bacon - Whole30 approved)
- 3-4 cups spinach (or other greens of your choice)
- 1 large tomato, sliced and seeded *(I substituted 2 cups NatureSweet® Constellation™ tomatoes, halved)
- 1 tbsp. almond milk *(I used New Barn Unsweetened Almond Milk – Whole30 approved)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 tbsp. chopped fresh basil
- 1 tbsp. extra virgin olive oil
- Preheat oven to 400 degrees F. In a medium bowl, whisk together the eggs, milk, basil, salt and pepper. Set aside.
- • Heat olive oil in a 10-inch nonstick skillet over medium heat. Add greens and cook 3-4 minutes until wilted. Add in bacon and stir.
- • Add egg mixture to the pan and place tomatoes on top. Using a spatula, occasionally lift the edges to allow uncooked egg to run under. When the frittata has set, transfer to the oven and cook for 12-15 minutes or until egg is cooked through. Cut into wedges and serve warm.