3. Bacon and Spinach Frittata
Eggs are an easy go-to for a hot breakfast, and they’re a great source of protein and vitamin D (which many MS patients are deficient in). The beauty of a frittata is that you can put just about anything in it, so if there’s something on the ingredients list you don’t like, just substitute it for something else. (Serves 2)
4 large eggs (free range and organic if possible)
4 slices of uncured bacon
4 cherry tomatoes, halved
2 cups of spinach, chopped
½ cup of broth, vegetable or chicken
2 green onions, chopped
1 garlic clove, minced
Sprinkling of fresh herbs–parsley, rosemary, chives, thyme all work well
Salt and pepper to taste
Pinch of cumin
Pinch of dried red chili flakes
Preheat oven to 350ºF. Fry off the bacon in a large skillet and put to one side. Mix the eggs, broth, and all of the seasonings together and beat well. Layer the spinach at the bottom of the skillet and then pour the egg mixture in. Add all of the other ingredients making sure they are evenly distributed around the skillet. Bake in the oven for approximately 15 minutes until the frittata is firm and cooked through. Serve with bacon crumbled on top.
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