Berts Frittata

Name: Berts Frittata
Ingredients: 2 Large Tomatoes; 10 slices Bacon; 10 Eggs; 1 cup Liquid Egg Whites; 1 cup Ricotta (whole Fat); 3/4 teaspoons Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper; 1/2 teaspoons Ground Mustard; 1 cup Baby Spinach, Chopped; 1 cup Grated Cheddar Cheese

10 ingredients

6 steps

Ingredients

2 Large Tomatoes
10 slices Bacon
10 Eggs
1 cup Liquid Egg Whites
1 cup Ricotta (whole Fat)
3/4 teaspoons Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper
1/2 teaspoons Ground Mustard
1 cup Baby Spinach, Chopped
1 cup Grated Cheddar Cheese

Directions

1

Slice tomatoes so you have about 6 thick pieces to lay on top of the frittata. Sprinkle both sides with a little kosher salt. Allow to rest for about 15 minutes, while you roast the bacon.
2

Preheat oven to 400°F.
3

Place baking racks in a large baking sheet. Lay bacon on top and roast at 400° for 20-25 minutes, until bacon is crispy. Allow to cool. (This can be done up to 3 days ahead of time. Just store in an airtight container in the fridge.) Reduce oven temperature to 350°F.
4

Meanwhile, whisk remaining ingredients (eggs through cheddar).
5

Crumble or chop bacon into small pieces. Add to the egg mixture. Pour into a 9x13 baking dish sprayed with cooking spray. Place sliced tomatoes on top. Bake at 350°F for 50 minutes to 1 hour (depending on your oven) or until the middle of the frittata is set (it doesn't jiggle when you move it).
6

Remove from oven and allow to rest for 10 minutes before cutting.