Bacon, Baby Greens & Cheddar Frittata - Low Carb

Yesterday I made a quick and easy frittata for dinner and we're having the leftovers for tonight's meal as well (I also enjoyed a piece for lunch today). I made a Bacon, Baby Greens & Cheddar Frittata. It is so easy and so delicious and makes a perfect meal for breakfast, lunch or dinner. This past weekend I picked up a large container of fresh "Baby Power Green's" by Olivia's Organics at Costco which is a medley of predominantly baby spinach and baby kale, but also has baby collards, chard and mustard greens in it, too. I lightly sauteed them in a bit of olive just until wilted and then squeezed out the excess liquid and chopped them up. I cooked bacon in another skillet until nice and crisp to crumble into the frittata. I used my favorite Cabot Sharp White Cheddar Cheese in this frittata which adds such a nice intense cheddar flavor. I really love Cabot's 3-Year Classic Vermont White Cheddar; it's one of my favorites...but while I was at Costco this weekend, I also picked up a brick of their 5-Year White Cheddar to try and tested it out in the frittata. Well, now I'm torn and can't decide which one I like best! Both are really good and both have BIG cheddar flavor. I snapped a few photos of my frittata below and included the easy recipe as well. Enjoy!

This big container of baby greens morphs into...(continued below)

...this little bowl of wilted baby greens

Best sharp white cheddar ever! 

Ready to come out of the oven...

Bacon, Baby Greens & Cheddar Frittata

Ingredients:

8 ounces fresh baby greens (baby kale, spinach, collards, etc.)
3 tablespoons olive oil, divided
1 small onion, finely chopped
8 large eggs
4 Tablespoons cream or milk
1/2 cup finely grated Parmesan cheese (powdery style)
1 1/4 cup shredded sharp white cheddar cheese, divided
Sea salt and black pepper, to taste
8 strips of crumbled cooked crisp bacon

Directions:

Preheat oven to 375 degrees F. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add greens and saute just until wilted. Squeeze out excess moisture and chop coarsely. In same skillet, add 1 tablespoon oil and cook onions until translucent, about 5 to 10 minutes. Set aside while preparing the frittata. 

Grease a 10-inch Lodge cast iron or other nonstick ovenproof skillet with remaining tablespoon of olive oil. In a large bowl, whisk eggs and cream together. Stir in Parmesan cheese, 1 cup of the cheddar cheese, chopped greens, and cooked onions; season with salt and pepper, to taste. Stir in crumbled bacon. Heat greased skillet on stove top over medium-high heat until hot. Pour egg mixture into hot skillet and cook for 2 to 3 minutes (this hastens crust formation and helps to keep it from sticking to the pan). Top with remaining 1/4 cup cheddar cheese. Bake for approximately 30 minutes or until puffed and light golden brown.