Spinach + Mushroom + Bacon Breakfast Frittata

Makes 4 servings
Ingredients:
8 large free-range eggs
1/2 cup coconut milk
8 slices of high quality nitrate-free bacon, chopped
8 ounces mushrooms, sliced
2 1/2 cups fresh baby spinach
1 yellow pepper, diced
Intructions:
Preheat oven to 425 degrees f.
In a large bowl, whisk eggs with coconut milk, season with
sea salt and pepper to taste.
Set aside.
Heat a large oven-proof skillet over medium high heat. Add
bacon and cook until brown and crispy, about 6-8
minutes.
Add mushrooms and peppers to the skillet and cook, stirring
occasionally, until tender and browned, about 3-4
minutes.
Stir in spinach and cook until it begins to wilt, about 2 minutes.
Stir in egg mixture and place the skillet into the preheated oven. Bake
until top is set and golden, about 14-15 minutes.
Serve immediately.