This is a pretty regular quick, healthy breakfast dish around our house. It's pretty much a frittata, but kind of an unfolded omelet. I guess frittatas are usually thicker and fluffier and partially baked, which this isn't. It's just a yummy, sort-of-a-frittata, egg pizza that we enjoy for breakfast! Here's how it's done!

Crack some eggs in to a dish and add salt and pepper to taste. (For our family of two adults and two toddlers, I use five eggs, about 1/4 tsp salt, about 1/8 tsp pepper, and about 1/8 tsp baking powder for some fluffiness.) I usually add a little milk (2-3 Tbsp) but didn't show that here! Whisk with a fork.

Cook up some bacon (for this, I just sandwich bacon between layers of paper towels on a plate and cook in the microwave for 5 minutes.) Cool and chop.

Seed and dice some tomatoes (I used one medium tomato here.) Roll up baby spinach leaves and slice into thin shreds.

Mix into the egg mixture (you should probably use a larger bowl than I did here!)

Dice up a medium onion and crush some garlic, cook onions on medium heat in a little olive oil or butter until tender and add the garlic until it's just a little brown.

Pour the egg/meat/veggie goop over the onions and garlic. You can stir slightly to even things out at first, but then just leave it alone.

Let it cook until the eggs are almost set. Sprinkle with crumbled feta.

My bottom was starting to get a little too crispy, but the top was a little jiggly, so I put it on a plate and stuck it in the microwave for a minute and it was all good!

You could take it off the stove early and stick it under the broiler for a bit like a frittata if you wanted to go that route!

Slice like a pie and enjoy!

I cut it up and served it with fruit for the boys.

I use different ingredients all the time. Feel free to experiment with different meats, cheeses, and veggies! I haven't had a bad combination yet!