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I was perusing the interwebisphere earlier today when I came upon this recipe. Seemed perfect, because I had some turkey bacon in the fridge I needed to use up and I had absolutely NO idea what I was going to make for dinner. However, the recipe was for, I dunno, like 100 people, because it took 10 eggs. Ok, maybe not 100. But certainly more than I could eat, and not really anything I would want leftovers of. Another slight problem, it’s super easy to make because you take your skillet straight from cooktop to oven. Uh-ohhhh… none of my non-stick cookware is oven-safe. Well, I decided those two things weren’t going to stop me. I could scale it back to a meal for one, and I have several small-sized dishes that are oven-safe. And boom, baby, back in business!

So, here it is, my frittata for one, but of course you can make it for any number of servings, as long as you have a big enough dish to bake it in. It was great for dinner, but would be good for any meal, breakfast, lunch, brunch, dinner, late night nosh.

• 3 eggs
• 3 strips turkey bacon, uncured, sugar and nitrate free
• 1 cup packed chopped spinach
• 6 cherry tomatoes, halved
• Splash of almond milk

Preheat the oven to 350. Beat eggs and almond milk and set aside. Place small oven-safe dish in oven.

Heat skillet and cook bacon until crisp. Remove from pan and cut up into small pieces. Return to pan and add spinach and tomatoes, cook 2 minutes, until spinach is wilted. Add egg mixture, mix well to combine and pour into preheated dish. Bake 12-15 minutes.