Bacon and Sun-Dried Tomato Cheese Frittata

• 6 large eggs
• 2 Tbsp half and half
• 1/2 tsp garlic powder
• 1/2 tsp crushed chili flakes
• 1/2 tsp Kosher salt
• 3 slices of bacon
• 1/2 medium onion, chopped
• 1/2 cup sun-dried tomatoes
• 1/2 cup mozzarella cheese

Preheat the oven to a 350° F (176.6° C). In a bowl whisk the eggs, half and half, garlic powder, chili flakes and salt. Set it aside. Heat a 10-inch Sauté Skillet or an oven safe shallow pan and cook bacon for 3 to 4 minutes until slightly crispy. Add the chopped onions and cook for a minute. Add the sun-dried tomatoes and cook for another minute. Evenly spread the grated cheese and pour in the eggs. Using a spatula, evenly spread the eggs and distribute the cheese and bacon mixture. Cook for 2 to 3 minutes on the stovetop, then finish it off in the oven for 10 to 12 minutes. The Frittata is ready when the center is firm to touch.

Refrigerate frittata and easily reheat for leftovers throughout the week. For lunch, serve with a mixed green side salad and balsamic dressing.