Wednesday, January 1, 2014

Spinach Frittata

A Frittata is an Italian-style omelette baked in a skillet. Fritatta's are quick and easy to make and a wonderful option for Sunday brunch, or light lunch/dinner anytime. Because they are so versatile, you can make them with anything you like; ham, sausage, your choice of cheese, mushrooms, bell peppers, broccoli and more.

8 eggs(I use fresh farm eggs)
½ cup whole milk
½ lb fresh spinach, rinsed, dried and torn into roughly 1-inch pieces
8 slices bacon
½ large onion, peeled and diced
1 cup grated cheddar cheese
Himalayan or sea salt, to taste
Black pepper, to taste

Preheat oven to 450°F.

Cook the bacon in a cast iron or oven-safe 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 ¼ inch pieces - or just crumble it up.

Reserve about 2 Tbsp. of bacon fat, then add diced onion and sauté for 2 to 3 minutes 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 salt and pepper. Pour the egg mixture 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 minutes or until the egg begins to set; do not stir.

Add the grated cheese, sprinkling it evenly across the top, and then transfer the skillet to the oven. Bake 10 to 15 minutes or until the eggs are fully cooked.

Cook's note: If you don't have an oven-safe skillet, you can pour the egg mixture into a baking dish and add the cooked onions, spinach and bacon as well as the grated cheese, and just bake the frittata in that dish. If you do it this way, add 5 to 10 minutes to the baking time and check to make sure the egg is fully cooked before serving.

Yield: 4 wedge-shaped portions of frittata.