⅓cupunsweetened coconut milk (full fat, not light) or unsweetened plain almond milk
½teaspoonKosher salt
¼teaspoonpepper
1tbsp.Italian seasoning
Instructions
Preheat the oven to 350ºF. Spray 9x13 inch baking dish with nonstick spray and set aside.
Veggie Mixture
Using a nonstick skillet, saute onion, bell pepper, and 1/4 tsp. salt in olive oil for about 5 to 7 minutes, or until tender. Stir in the garlic and cook for 30 seconds.
Add the spinach in several additions, cooking until wilted. Set aside.
Egg Mixture
In a medium-large bowl, whisk together the eggs, milk, Italian seasoning, 1/2 tsp. salt and pepper.
Arrange the veggie mixture and bacon in a baking dish, distributing evenly. (reserve a tbsp or two of bacon for garnish, if desired.) Pour the egg mixture evenly over the bacon and veggies.
Bake for about 25 to 30 minute. The frittata should appear puffed and the eggs should be set.
Remove from the oven cool for about 10 minutes. It helps to loosen edges with a knife before cutting and serving. Sprinkle with reserved bacon, if desired.
Notes
Make-Ahead Option:The frittata can be prepared a day in advance. Saute veggies and cooked & chop the bacon. Store the veggie mixture and bacon in the frig in their own containers. Whisk together egg, milk, and seasonings, and store in the frig in a container. Proceed with assembling and baking frittata following the recipe.