Breakfast Frittata Whole 30

Today I am sharing with you a solid breakfast frittata.  

You can modify it to use whatever you have in your fridge or whatever is in season.  Remember some vegetables naturally have more water so in that case, you may want to saute them some first before adding them to the egg base. I am the only person eating this recipe so to bake, I used a small baking pan that you can would use for baking a loaf of bread.

The What's:

7 eggs
sun dried tomatoes (Make sure to the label)
2 slices of cooked bacon, sliced
1 cup of spinach, julienned
2 whole green onions, sliced
2 slices of a Roma Tomato

The How's:

Preheat your oven to 390 degrees.  Take your loaf pan and rub coconut oil, like your grandmother used to when baking with Crisco.  Crack your eggs and scramble.  Add salt/pepper to taste.  Layer the loaf pan with a layer of sun dried tomato.  Add the bacon and vegetables into the eggs and then stir.  Mix everything around to mix and then pour the egg mixture over the tomato layer.  Add sliced tomatoes to the top.  Bake uncovered for 20-25 minutes.  I kept shaking the loaf pan to see if the eggs mixtures was done.  Once the sides of the frittata began browning, I turned off the stove and took the pan out to cool.  That's it!

Cut your portion size and serve warm.  Enjoy.