Frittata Swiss Omelette Iran Kohestani

Ingredients

  8 oz. bacon, chopped (8 slices)

  3 oz. fresh spinach, roughly chopped (3 packed cups)

  8 large eggs

  1/4 cup half and half

  1/2 tsp onion powder

  1/4 tsp garlic powder

  Salt and freshly ground black pepper, to taste

  1 cup grape tomatoes, halved

  2/3 cup (2.8 oz) shredded swiss cheese

Instructions

Preheat oven to 350 degrees. Butter a 9 - 10-inch deep pie dish, set aside.

Place bacon in a 12-inch non-stick skillet and cook over medium-high heat, tossing frequently, until browned and crisp, about 6 - 10 minutes. 

Transfer bacon to a plate lined with several layers of paper towels to drain, leave 1 Tbsp rendered bacon fat in a skillet drain and reserve or discard excess.

Return skillet to medium-high heat, add spinach and saute just briefly until it has wilted, about 15 - 30 seconds, transfer spinach to plate with bacon.

In a large mixing bowl whisk together eggs, half and half, onion powder, garlic powder until well combined. Season with salt and pepper to taste*.

Add cooked bacon, tomatoes, spinach and swiss and toss mixture to distribute ingredients. Pour into a prepared pie dish.

Bake in the preheated oven until just set, about 30 - 35 minutes. Cut into wedges and serve warm.