Ingredients:
* 10-12 eggs
* 4-5 pieces of bacon (chopped)
* 1/2 onion (white or yellow) chopped
* 1 green bell pepper chopped
* 1 red bell pepper chopped
* 2 Cup or more spinach
* Other seasonings to taste

DIRECTIONS:

Preheat oven to 375° F
In a deep, oven-safe skillet over medium heat, cook the chopped bacon until crispy.

While bacon is cooking crack all eggs into large bowl and add the other seasonings you may be using. Beat the eggs and set them aside.

Remove the bacon, but leave the grease in the skillet. Add the onion to the grease and sauté until the onions are soft and translucent. Add the bell peppers and continue cooking until they are tender (5-10min). Now throw in the bacon and spinach. If you are using fresh spinach (which is my preference) mix the spinach around with the cooked veggies – when spinach is wilted it will reduce to probably 1/4 it’s original mass – if using frozen just cook until spinach is heated through.

Add all eggs and stir the mixture to evenly distribute all the ingredients. Let bottom of eggs “set” for ~5 minutes, then transfer to oven. Cook in oven 20-25 minutes or until the whole egg mixture is set and cooked through. You can use a toothpick or knife in the middle to check if it is done or not (it should look “clean”).

Cut the frittata into slices and serve and enjoy! There is enough to share with your friends or to enjoy this for several days of healthy primal breakfasts. The beauty of this is it is easy to modify by adding other vegetables or ingredients if you are not into the primal style of eating.