frittata for all

ingredients:

6 nitrate-free bacon strips

1 diced red bell pepper

1 diced medium red onion

2 big handfuls of fresh spinach

6-8 scrambled organic eggs

olive oil

directions:

In a large saute pan, saute bacon and veggies in olive oil until bacon is crisp and veggies are tender.   Spread bacon and veggie mixture evenly over the bottom of the pan.  Turn up the heat until the layer is sizzling hot and then pour the eggs evenly over the mixture.  Turn heat down to low and cover for 8-10 minutes or until the eggs are cooked through.  Slice like a pie and serve!

Adapted from Everyday Paleo by Sarah Fragoso