8 eggs

4 slices of turkey bacon, cooked and chopped

3-4 cups spinach (or other greens of your choice)

1 large tomato, sliced and seeded

1 tbsp almond milk

1/2 tsp salt

1/4 tsp pepper

2 tbsp chopped fresh basil

1 tbsp extra virgin olive oil


  1. Preheat oven to 400 degrees F. In a medium bowl, whisk together the eggs, milk, basil, salt and pepper. Set aside.
  2. Heat olive oil in a 10-inch nonstick skillet over medium heat. Add greens and cook 3-4 minutes until wilted. Add in bacon and stir.
  3. Add egg mixture to the pan and place tomatoes on top. Using a spatula, occasionally lift the edges to allow uncooked egg to run under. When the frittata has set, transfer to the oven and cook for 12-15 minutes or until egg is cooked through. Cut into wedges and serve warm.