Summer Veggie Frittata

Summer Veggie Frittata

 

4 slices bacon, diced

4 cups baby spinach

8 cherry or grape tomatoes, cut in half

1 T. water

4 eggs

2 T. Tony’s Mustard

8 T. grated cheese (we tend to use cheddar or

          asiago)

Salt and pepper to taste

 

 

Brown the bacon in a sauté pan on medium high heat. When bacon is crispy add the spinach and sauté it in the bacon grease until it’s tender (about 2 minutes).  Add the tomatoes to the pan and give it a stir.  In a bowl, beat the eggs with the water until fluffy.  Beat in the mustard and cheese and salt and pepper to taste.  Pour the egg mixture over the veggies and give a quick stir.  Cook about 5 minutes until the eggs are firm and set.  Slide out onto a plate and cut into wedges.