First time making frittata. Made this for breakfast last week when kiddos were having their school holidays. Hubby likes it but not the kids 😅as they don’t fancy capsicum.

Adapted recipe from @laurasfuentes , scaled down the recipe for my 7 inch baking dish.
Using 5 eggs and unsweetened soy milk.

Ingredients:
5 large eggs
Salt and pepper
80ml unsweetened soy milk
3 stripes of bacon cut to small stripes
120g sliced mushroom
1/4 of medium sized red capsicum , diced
40g baby spinach
cheese (I used 2 slices of vegan mozarella cheese @followyourheart)

Steps:
1. Preheat oven to 170deg cel
2. Whisk egg, milk, salt and pepper. Set aside
3. In a pan, cook bacon till brown and crispy
4. Add mushroom and capsicum and cook for another till tender.
5. Add spinach and cook for another minute or 2 till just wilted. Allow to cool.
6. Grease the baking dish.
7. Mix egg mixture and bacon mixture together. Pour into baking dish.
8. Top with cheese
9. Bake in preheated oven for 25 mins , until the center of frittata is just set (inserted skewer comes out clean). Let set for 5 minutes before slicing.