Bacon Spinach Tomato Ricotta Frittata



5 eggs, beaten

½ cup liquid egg whites, I use the organic egg whites in the carton

½ cup whole ricotta cheese, or can use whole cottage cheese

½ tsp sea salt

¼ tsp ground mustard spice

¼ tsp black pepper

½ cup chopped fresh spinach

5 slices bacon, cooked and crumbled

6 slices from a medium size tomato

½ cup grated cheese of choice *optional

Kitchen Tools:

9 inch pie dish, like this one

Mixing bowl

Whisk, like this one


Preheat the oven to 400 °F, and grease or oil a 9 inch pie dish. In a large mixing bowl combine: 5 beaten eggs, ½ cup egg whites, ½ cup ricotta, ½ tsp sea salt, ¼ tsp ground mustard, and ¼ tsp black pepper. Whisk and beat all ingredients together. Make sure to break up the ricotta well. It is okay if there are small ricotta clumps.

Add spinach, and crumbled bacon to the egg mixture and stir in. Pour the egg mixture into the prepared pie dish. Place tomato slices on top of the frittata. Bake for 30 minutes or until the center is done and no longer liquid.

Remove frittata from oven and sprinkle with optional grated cheese. Cool and serve.

Serving size: 1 slice out of 8 Calories: 116, Fat: 9 g, Carbohydrates: 1 g / Net carbs: 1 g, Sugar: 0 g,Sodium: 319 mg / without the sea salt: 202 mg, Fiber: 0 g, Protein: 8 g,

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