Gluten, Dairy, Soy, Grain Free, Low Carb – Paleo
6 Servings


8 eggs
4 slices bacon, cooked and crumbled
3-4 cups spinach (you can use kale, collards, swiss chard, etc. some may need to be precooked)
1 large tomato, sliced and seeded
1/2 tsp sea salt or Himalayan pink salt
1/4 tsp pepper
2 tbsp chopped fresh basil
1 tbsp extra virgin olive oil


1. Preheat oven to 400 degrees F. In a medium bowl, whisk together the eggs, milk, basil, salt and pepper. Set aside.
2. 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.
3. 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.