Cheddar Spinach Baked Frittata

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2 TBS minced garlic
5 oz fresh spinach, coarsely chopped or 1/2 of a 10oz bag frozen
10 large eggs
1/2 lb thick sliced bacon
8 oz extra sharp cheddar cheese, grated
2 medium size tomatoes, diced
1/8 tsp garlic salt
black pepper to taste

Preheat oven to 350 degrees. Dice bacon and cook in skillet until brown. Remove bacon from skillet and drain on paper towel. Drain oil and leave 2 tablespoons in skillet. Add chopped spinach to skillet and heat until wilted. Remove spinach from skillet.

In large mixing bowl. mix the bacon, spinach, garlic, cheese, and tomatoes, salt and pepper.

In a separate bowl, whisk the eggs together well. Mix the eggs into the mixture, mix well.

Pour into a 10 1/2 inch round greased pie plate or a 9×13 inch greased baking dish sprayed with cooking spray. Bake at 350 for 45 mins. The middle of the frittata should be firm to the touch when done. Cut into wedges or squares.


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