Loaded Baked Frittata

1. Prepare Egg Mixture

Whisk together eight large eggs, half a cup of whole milk, one teaspoon of kosher salt, and half a teaspoon of black pepper in a medium bowl until the mixture is smooth.

2. Cook Bacon

In a 10-12 inch oven-safe skillet over medium heat, cook half a cup of finely diced bacon for 4-5 minutes, or until browned and fat is rendered.

3. Add Vegetables

To the skillet with the bacon, add one cup of diced onion and two cups of diced red or orange bell peppers, sautéing them together for 6-7 minutes until the onions are translucent and the peppers are tender.

4. Wilt Spinach

Add a 5-ounce package of baby spinach to the skillet, stirring just until the leaves are wilted.

5. Combine and Add Goat Cheese

Lower the heat and pour the egg mixture over the sautéed vegetables in the skillet, then dot with four ounces of fresh goat cheese, breaking it into chunks.

6. Bake Frittata

Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the center is set and no longer jiggles.

7. Cool and Serve

Let the frittata cool for about 10 minutes, then cut into wedges and serve warm.