- November 16, 2018 at 11:57 pm #248635mosParticipant
Frittata with Bacon and Cheddar
1/2 cup whole milk
1/2 lb fresh spinach — rinsed, dried, and torn into roughly 1-inch pieces
8 slices bacon
1/2 large onion, peeled and diced
1 cup cheddar cheese, grated
Kosher salt, to taste
Preheat oven to 450°.
Cook the bacon in a cast iron skillet over medium-low heat. When bacon is crispy, remove it from the pan, drain on paper towels, and set aside.
When it’s cool, roughly chop it into 1/4-inch pieces—or just crumble it up.
Reserve about 2 tbs of bacon fat, then add diced onion and sauté for 2 to 3 min or until it’s slightly translucent.
Turn off the heat under the pan, then add the spinach pieces and stir with a wooden spoon for a minute until the leaves are fully wilted.
In a glass mixing bowl, thoroughly beat the eggs until nice and frothy. Add the milk and stir until combined. Season to taste with Kosher salt.
While the egg mixture is still frothy, pour it into the skillet, and sprinkle the bacon pieces in as well. Give everything a stir to distribute the ingredients evenly.
Turn the heat under the skillet back on to about medium and cook for about 5 min or until the egg begins to set. No stirring!
Add the grated cheese, sprinkling it evenly across the top, and then transfer the skillet to the oven. Bake 10 to 15 min or until the eggs are fully cooked. Serves 6-8
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