• Preheat oven to 400°F.
• In a large 12” oven-safe skillet, add 4 oz. pancetta or bacon and saute over medium-high heat until crisp. Turn off the heat and transfer crisped pancetta or bacon to a paper towel lined plate and set aside.
• In a large mixing bowl, whisk the 10 eggs and season with a pinch of salt and pepper.
• Add all of the sliced grape tomatoes followed by 4 cups of spinach, 1 ½ cups of cheese, and the crisped pancetta or bacon. Continue whisking to combine then pour into the skillet you cooked the pancetta in (or a 9” pie plate) and sprinkle remaining 1/2 cup cheese on top.
• Transfer to oven and bake for 20 minutes, or until the center is set. Remove from the oven and let cool for 5 minutes.
• If serving right away, slice into triangles and serve alongside a hearty salad.
• If preparing for meal prep, slice and transfer to your favorite meal prep containers, cool completely, then cover with a tight fitting lid. Can be stored for 3-4 days in the refrigerator.

SERVING SUGGESTIONS

• Serve with a simple arugula side salad.

SWAP SUGGESTIONS

• Protein: Pancetta can be swapped for 6-8 slices of bacon.
• Vegetarian: Remove pancetta from recipe and consider adding more veggies.

WEEKEND PREP / MAKE AHEAD

• Cook the recipe from top to bottom then store in an airtight container for 3-4 days.