|15 min||45 min||8|
|1 package (10oz)||Frozen spinach (thawed)|
|6 medium slice||Bacon (diced)|
|1/4 medium||White onion (diced)|
|10 medium spear(s)||Asparagus (cut into 2 inch pieces)|
|1 medium pepper(s)||Red bell pepper|
|1 medium pepper(s)||Yellow bell pepper|
|1 medium pepper(s)||Orange bell pepper|
|4 clove(s)||Garlic (crushed)|
|10 large egg||Egg|
|1/2 tsp||Sea salt|
|1 1/2 cup, shredded||Cheddar cheese, sharp (optional)|
Preheat oven to 350 degrees Fahrenheit and lightly grease a 9-inch deep dish pie pan.
Remove all the water from the thawed spinach by placing it in a few layers of cheesecloth and squeezing over the sink. Set aside. Heat a cast-iron skillet over medium heat and add chopped bacon.
Cook until crisp, then remove to a paper towel-lined plate to drain. Reserve the grease in the pan and add diced onion and asparagus. Sauté 5 to 6 minutes. Then add diced peppers and sauté another 2 to 3 minutes.
Remove from heat and add crushed cloves of garlic. Stir well to incorporate.
Break eggs into a large mixing bowl and whisk.
Add drained spinach, sautéed veggies, salt and pepper. Stir to evenly distribute all ingredients.
Fold in grated cheddar, if using.
Bake for 40 to 45 minutes, or until center is set.