Frittatas are an easy and elegant way to feed a group or meal prep breakfast. This BLT frittata is loaded with bacon, spinach, arugula, heirloom tomatoes and goat cheese, but feel free to sub for your favorite toppings.
Preheat the oven to 400 degrees F.
In a bowl, whisk together the eggs, egg whites, water (or milk), salt, pepper, and chili flakes.
Using a large cast iron or oven-safe skillet, cook the bacon pieces on medium heat until desired level of crispiness. Transfer to a paper towel-lined plate and remove the bacon grease from the pan. There should still be a bit of grease lining the pan, and that's what we will use to cook the frittata.
Add the spinach, arugula, and basil. Coat in the bacon grease quickly, and spread around evenly across the pan (almost creating a layer).
Add each of the following, and spread evenly across the pan: about 3/4 of the goat cheese, bacon, tomatoes.
Add the egg mixture. Allow to cook for 30 seconds - 1 minute to begin to set. Sprinkle the remaining goat cheese.
Place in the middle rack in the oven for ~10 minutes, or until cooked through. Top with more basil and an arugula salad to serve. You can serve immediately or at room temperature.
Store leftovers in an airtight container for up to 4 days. Surprisingly, the reheated frittata is just as good as one straight out of the oven, making this the perfect dish for meal prep. To reheat, you can rebake, or simply pop in the microwave.