Ham and Cheese Frittata

We first tried this out when our electricity went out and we actually made it on the grill!  It was so good, I decided I wanted it again for lunch.

The Cook with me linked is one we made with bacon, we loved it, but didn’t love it as much as we did the Ham that we made the first time.  We also loved it with Asiago and Basil jack mix of cheese (we live in WI so the basil jack is pretty easy to find here) if you can’t find it, pepper jack is a good stand in.  Fresh basil would be even better!

You can use Bacon, Ham, or even the mock sausage we have a cook with me on (link down below for this)

Breakfast Frittata
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

This one happens to be Bacon and Pepperjack but there are other options in the notes section below.

Course: Breakfast
Cuisine: Italian
Keyword: Egg
Servings: 2
Calories: 325 kcal
Author: Carrie J
  • 5 large Eggs
  • 4 Slices Bacon (Thin)
  • 2 Cups Spinach (Rough Chop)
  • 1/2 Cup Onions (Diced)
  • 1/3 Cup Red Peppers (Diced)
  • 1 Oz PepperJack Cheese (Shredded)
  • 1 tsp Minced Garlic
  • dash Salt and Pepper (To taste)
  1. This recipe was made in an 8" frying pan.  If you don't have a small frying pan, a sauce pan will work but you probably shouldn't use the broiler at the end.  If your pan/pot is 7" across, only use four eggs or it will be difficult to cook fully/evenly.

  2. Fry 4 Slices of Bacon

  3. While bacon is cooking, dice onions and red peppers.

  4. Set aside cooked bacon and reserve one tsp of bacon grease, wipe out pan.

  5. Add 1 tsp of bacon grease, onions, and peppers to pan (med heat) Cook until onions are translucent and just start to brown.

  6. While cooking onions and peppers, remove stems and roughly chop 2 cups of spinach.

  7. Crumble bacon.

  8. Add Spinach and bacon to the pan once onions start to brown.  Stir occasionally

  9. Break 5 eggs into a bowl and whisk well.

  10. When spinach is wilted, turn heat to med low (2.5 on our stove.)  It is better to err on having the temperature a little low than too high. (Or the eggs will over-brown on the bottom before they are fully cooked.)

  11. Pour eggs into pan and stir just enough to combine. Don't over-stir or you will end up with scrambled eggs. Mix just enough so there are no big clumps of veggies.

  12. Cover pan and let cook for 10 min. (Checking on it at about 8 min because not all stoves cook the same)

  13. While Frittata is cooking shred your cheese.

  14. If you have a broiler in your oven, set top oven rack on second shelf.

  15. Check for browning around edges and if eggs are nearly set. (There may still be runny eggs in center that will be cooked while under broiler.)

  16. When eggs are nearly set, sprinkle cheese over the top.

  17. If you don't have a broiler, or if you are cooking in a pot (vs frying pan) at this point, turn off heat, (leave pan on burner) cover and let sit for five minutes to finish cooking the eggs on the top and melt the cheese.

  18. If you DO have a broiler and are using a broiler-safe pan, turn broiler on and set to HI.  Place pan under the broiler and WATCH IT.  Once cheese is melted and bubbly, remove from broiler.

  19. Remove frittata from pan. Cut in half, and serve.

Recipe Video

Recipe Notes


See our Turkey Breakfast Sausage recipe.

A lower-point alternative to bacon would be 0SP Delicious Turkey Breakfast Sausage

Slow Cooker Beef Roast Recipe

Try this “fill it and forget it” slow cooker beef roast recipe.  Toss everything in the crock pot and let it do the rest of the work. Cook all day for a ready-to-eat dinner!

Slow Cooker Roast
Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins

This recipe makes ten 1-cup servings of roast.  It is a good overnight or all-work-day recipe.

Each serving is 8 Smart Points

(See notes at bottom of the recipe for brand and size details that match the video.)

Course: Main Course
Cuisine: American
Keyword: Beef Roast
Servings: 10
Calories: 190 kcal
  • 1 can Cream of Mushroom Soup
  • 1 can Golden Mushroom Soup
  • 1 packet Lipton Onion Soup Mix
  • 1 packet Hidden Valley butter milk ranch seasoning packet 0 sp
  • 1 lb Beef Roast (Trimmed to 1/8" Fat)
  • 1 lb Small New Potatoes (quartered or halved)
  • 1 12 oz Mini Carrots
  • 1.5 Cup Beef Stock (optional)
  • 1 Medium Onion - Diced (optional)
  1. Cut potatoes into bite-size portions

  2. Add everything to crockpot plus (optional) 1 C of the beef stock/broth
  3. Stir a bit to distribute evenly

  4. Cook on low for 8 hours, or high for 5 hours - or until roast is tender.

  5. If you added the beef stock/broth - Mix 2 Tbs cornstarch with remaining 1/2 cup of stock, then stir into the crockpot (while still hot)

  6. Break roast into 10+ chunks

  7. Serve

Recipe Video

Recipe Notes

As made on the video (including the stock and cornstarch,) the roast/stew is:
9 SP per serving

Ingredients on video:
10.5oz Can Campbell's Golden Mushroom Soup
10.5oz Can Campbell's Cream of Onion Soup
1 lb (cooked weight) Beef Roast
1 bag Cal-Organic mini carrots (12 oz)
1 packet Lipton Recipe Secrets Onion Soup Mix
1 packet Hidden Valley Buttermilk Ranch Mix
1.5 lb Bag of Primate Selection Petite Potatoes (extra SP here)
1-1/2 C beef stock
2 Tbs Cornstarch