Earthy Herb Spinach And Bacon Frittata

• 6 eggs, beaten
• 1/3 cup milk
• 4 slices bacon, diced
• 10 ounces frozen spinach, thawed and squeezed
• 2 cloves garlic, minced
• 1/4 cup red onion, finely chopped
• 1 teaspoon fresh rosemary, minced
• 1 teaspoon fresh sage, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup mozzarella, shredded and divided
• 1 cup sharp cheddar, shredded and divided

1. Preheat oven to 350 degrees.
2. In a large bowl combine eggs, milk and half of each cheese; beat together and set aside.
3. Heat a large ovenproof non-stick skillet over medium high heat and add bacon.
4. Cook until crisp, stirring often, about 5 to 7 minutes. Remove with slotted spoon and drain on paper towel; set aside.
5. To same skillet add spinach, garlic, red onion, rosemary, sage, salt and pepper. Cook stirring frequently about 3 to 5 minutes.
6. Reduce heat to low and pour in egg mixture, gently stirring to evenly combine ingredients.
7. Let cook just until edges begin to set, about 4 to 6 minutes.
8. Place skillet in preheated oven and continue to cook about 15 minutes longer, until a knife comes clean when entered into the center.
9. Top with remaining cheese the last 5 minutes of cooking to brown lightly.

eggs, milk, bacon, frozen spinach, garlic, red onion, fresh rosemary, fresh sage, salt, pepper, mozzarella, cheddar

Taken from food52.com/recipes/3600-earthy-herb-spinach-and-bacon-frittata (may not work)