Veggie Frittata – Gluten Free

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I have recently become a huge fan of frittata! It is easy to make, super yummy, easy to customize, and fantastic to cram full of fresh yummy veggies! These ingredients were my dinner! It was the perfect size for one person, yes, I ate the whole thing. And it was delicious! I made it with farm fresh organic ingredients. Try it out!

2 Whole Eggs

1 Tablespoon Half & Half

1 Tablespoon Butter or Coconut Oil

3 Very Small Potatoes (1 red, 1 yellow, 1 purple)

1/4 Cup Cherry Tomatoes

2 Large Pitted Greek Olives (1 green, 1 black)

1/4 Small Onion

1 Clove of Garlic, minced

3 Cups Fresh Spinach

1 Slice Bacon (cooked)

1/4 Cup Parmesan Cheese

Preheat oven to 350. Slice potatoes, garlic & Onion, saute in an oven proof skillet, over medium heat in butter until golden brown. While potatoes are cooking, cut tomatoes in half, chop olives, chop bacon. Beat the eggs with the half and half. When potatoes are cooked all of the way through and have turned golden, add in spinach, toss well and cook for about 30 seconds. When Spinach has mostly wilted, throw in tomatoes, olives, bacon, cheese, a dash  of salt & pepper. Mix well and distribute evenly on the bottom of the skillet. Pour eggs evenly over the top and place in oven for 20 minutes or until eggs are fully set. Serve immediately! Enjoy!

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