Berts Frittata

• 2 Large Tomatoes
• 10 slices Bacon
• 10 Eggs
• 1 cup Liquid Egg Whites
• 1 cup Ricotta (whole Fat)
• 3/4 teaspoons Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 1/2 teaspoons Ground Mustard
• 1 cup Baby Spinach, Chopped
• 1 cup Grated Cheddar Cheese

1. Slice tomatoes so you have about 6 thick pieces to lay on top of the frittata. Sprinkle both sides with a little kosher salt. Allow to rest for about 15 minutes, while you roast the bacon.
2. Preheat oven to 400u0b0F.
3. Place baking racks in a large baking sheet. Lay bacon on top and roast at 400u0b0 for 20-25 minutes, until bacon is crispy. Allow to cool. (This can be done up to 3 days ahead of time. Just store in an airtight container in the fridge.) Reduce oven temperature to 350u0b0F.
4. Meanwhile, whisk remaining ingredients (eggs through cheddar).
5. Crumble or chop bacon into small pieces. Add to the egg mixture. Pour into a 9x13 baking dish sprayed with cooking spray. Place sliced tomatoes on top. Bake at 350u0b0F for 50 minutes to 1 hour (depending on your oven) or until the middle of the frittata is set (it doesn't jiggle when you move it).
6. Remove from oven and allow to rest for 10 minutes before cutting.

tomatoes, bacon, eggs, egg whites, ricotta, kosher salt, freshly ground black pepper, ground mustard, baby spinach, cheddar cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/berts-frittata/ (may not work)