Step 1

Preheat oven to 425 degrees.

Step 2

In a large bowl beat eggs with cashew milk then stir in dairy free cheese and dill. Set aside.

Step 3

Add oil to a cast iron or non-stick oven-safe skillet and spread oil around bottom and inner edges of the pan.

Step 4

Heat over medium and add in tomatoes, cooked bacon, green onion, and spinach and saute for 2 minutes.

Step 5

Pour in beaten egg mixture and stir to mix with vegetables.

Step 6

Let mixture sit in skillet (no stirring) and cook for 1-2 minutes until outer edges begin to firm up and cook, the middle will still be liquid consistency, that is fine.

Step 7

Transfer skillet to the oven and bake for 10 minutes and the frittata is cooked and spongy to the touch in the centre.

Step 8

Remove from the oven and top with microgreens, sliced tomatoes, and a sprinkle of cheese (optional), then slice and serve while hot.

Step 9

Enjoy!