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Spinach Cheese Frittata

 Spinach Cheese Frittata


An omelet with an Italian twist. Unlike a French omelet, which is typically folded over, the Italian Frittata is an open-faced omelet that is prepared differently than a French omelet. A Frittata, on the other hand, begins by incorporating additional ingredients into the eggs before cooking, rather than after, and then cooking the entire omelet more slowly, allowing all ingredients to cook together.
PREP TIME 10 Minutes -COOK TIME 10Minutes -SERVINGS 4


  • 1 Tablespoon olive oil
  • 1/3 Cup Yellow Onion thinly sliced
  • 6 Ounces Jones Dairy Farm Canadian Bacon sliced
  • 6 Large Eggs
  • 1/4 Cup heavy cream or half and half
  • 1 Cup Fresh Baby Spinach wilted
  • 1/2 Cup Red Pepper Strips roasted, well drained, diced
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon black pepper
  • 3/4 Cup Swiss Cheese reduced fat, shredded


In a 10" nonstick skillet, heat the olive oil over medium heat. Cook for 1 minute after adding the sweet onions.
Cook, stirring frequently, for 3 minutes or until onions are tender, adding Canadian Bacon as needed.
Meanwhile, whisk eggs with heavy cream or half-and-half in a large mixing bowl. Mix in the spinach, roasted peppers, salt, and pepper.
Stir well into the cooked Canadian Bacon mixture in the skillet.
Cook for 8 minutes, or until the bottom of the frittata is golden brown, lifting edges with a spatula to allow uncooked eggs to flow to the bottom of the frittata.
Place skillet under the broiler or in a hot oven until the center is set and the cheese is melted. Cut into wedges.

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