Recreate everyone’s favorite classic sandwich in a new form. This BLT Frittata is perfect for breakfast, lunch or dinner!
I don’t know about you, but I love the simplicity of a bacon, lettuce, and tomato sandwich. However, if I’m being honest, you’ve never truly enjoyed the flavor combination of a BLT until you’ve had it in the form of a Frittata.
This recipe is gluten free, high protein, low carb and perfect any time of day. Plus, it reheats well for the next day. Talk about a great meal prep recipe to have on hand!
Fritattas usually have some sort of full-fat liquid dairy whisked in. Heavy cream, half and half or whole milk. However, I prefer to make mine without any dairy and they still come out just a delicious.
To begin, preheat your oven to 375 degrees. While your oven is warming up, chop approximately 3 cups of fresh baby spinach, 5.25 oz of veggie bacon and slice 2 large tomatoes. Feel free to use regular bacon or turkey bacon, as well. Whatever you choose to use in your BLT Frittata is cool with me.
In a oven-safe skillet, saute your bacon (if you are using veggie bacon, you may need to add a little oil to the skillet). Add the baby spinach and continue to cook until spinach is wilted.
In a separate bowl, whisk together 9 eggs. Pour the eggs into your skillet and lower the heat. Continue to cook for about 5 minutes or until the eggs start to firm up.
Once the eggs appear to be firming up, top with your tomato slices and place the skillet into your oven. Cook for approximately 10 minutes. For the last 2-3 minutes, turn your oven to a high broil so that the top of the frittata becomes nice and brown.
This BLT Frittata is quick & easy, versatile and delicious! ENJOY!
Check out more of my Frittata Recipes below:
Asparagus & Spinach Frittata
Frittata Muffins
Potato and Pepper Frittata
BLT Frittata
Ingredients
- 9 eggs
- 5.25 oz veggie bacon (or preferred type)
- 2 large tomatoes
- Approximately 3 cups fresh baby spinach
Instructions
- To begin, preheat your oven to 375 degrees. While your oven is warming up, chop approximately 3 cups of fresh baby spinach, 5.25 oz of veggie bacon and slice 2 large tomatoes.
- In a oven-safe skillet, saute your bacon (if you are using veggie bacon, you may need to add a little oil to the skillet). Add the baby spinach and continue to cook until spinach is wilted.
- In a separate bowl, whisk together 9 eggs. Pour the eggs into your skillet and lower the heat. Continue to cook for about 5 minutes or until the eggs start to firm up.
- Once the eggs appear to be firming up, top with your tomato slices and place the skillet into your oven. Cook for approximately 10 minutes. For the last 2-3 minutes, turn your oven to a high broil so that the top of the frittata becomes nice and brown.
