Wednesday, December 29, 2010
Spinach, Potato, Onion, Bacon Frittata with grated Parmigiano-Reggiano
1 box frozen spinach thawed. Squeeze spinach in paper towel to remove excess water.
6 bacon strips chopped
1 medium onion diced
10 small yukon gold potatoes sliced thinly
7 large eggs
2 tablespoons of olive oil
1 grated garlic clove
salt & pepper to taste
On medium heat render chopped bacon in a large non stick skillet. Once bacon is browned remove bacon onto a dish layered with paper towels. Add 2 tablespoons of Olive Oil to bacon fat and add in diced onions along with a pinch of salt and pepper. Once onions start to become soft, mix in the potatoes and lower the flame to low. Cover the skillet with a lid and allow the potatoes to steam for 7-10 minutes. In a bowl, beat eggs with a pinch of salt and pepper and set aside. Add in spinach and cover again with a lid for another 7-10 minutes. Make sure you mix the spinach in well. Add in the bacon pieces that you cooked earlier to the mixture. Add eggs to the skillet and bring the heat back to medium. Add finely grated cheese to the top. Cook on stove top for 10 minutes and transfer to a 350 degree heated oven for 30-45 minutes or until the top is browned and the center is firm.
This recipe does not contain milk like many other recipes call for. I personally do not like milk and find this recipe to be good without it. You can also add any type of cheese into this dish like cheddar or mozzarella. You can also omit the spinach and add broccoli! This dish is very versatile. Its great for breakfast, lunch, or dinner.
Here are some different mixtures you can add to this dish:
Caramelized onions, potatoes, and bacon.
Sausage, sauteed red peppers, caramelized onions, and potatoes.
Broccoli, potatoes, and cheddar cheese.