I had the most difficult time deciding on a recipe for my “monthly” installment of Everyday Food. The issue I am using is No. 79 “the light issue”. I don’t have a problem making light food. I actually enjoy all kinds of light food. For some reason, nothing appealed to me or it was something I had already blogged/talked about before.
I have made Chicken Fried Rice, Sweet and Sour Chicken, Hummus, Scones. (similar recipes were in the issue) And on and on…so after much flipping and re-flipping I finally decided to make: Spinach, Onion and Bacon Frittata. Even though my husband is not a big fan of Frittata or Quiche or egg casserole…etc.. Tell me why we have chickens again? For the eggs, right? But since I rarely make Frittatas, I thought it would be a lovely change to our menu. Of course, I decided to make this on a night he wasn’t home…why? Because I am a people pleaser, wouldn’t you know it? 😉
1 tablespoon olive oil
1 small onion thinly sliced (about 1 cup)
2 cups frozen spinach (from two 10-ounce packages) thawed and squeezed dry
Coarse salt and ground pepper
8 large eggs
1/2 cup cooked crumbled bacon (about 5 slices)
Preheat your oven to 425 degrees F. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add your onion and spinach, season with salt and pepper, and cook until onion is translucent, about 5 minutes.
Add eggs and bacon, season with salt and pepper and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10-13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
A nice green salad is the perfect companion for this creamy dish.
I love Frittata especially because you can substitute with whatever you have on hand. It’s a great way to clean up your fridge.
Note: I didn’t have frozen spinach so I opted for 4 cups of fresh spinach and let it wilt with my onions….there you have it, easy substitution!
Another Note: I had 7 pieces of bacon not 5 (as suggested) don’t go calling the bacon police on me. I mean what am I going to do with 2 pieces of bacon sitting in my fridge! No one got hurt with the excess bacon!
Another Extra Note: I decided to add a little bit of fresh herbs to my Frittata: 1 teaspoon each: thyme, rosemary and marjoram…feel free to call the herb police on me…I am reckless! 😉
Potato-Leek (1 leek: white and light green parts + 2 cups cooked potatoes + ½ cup ricotta)
Ham, Zucchini and Gruyère (1 cup chopped ham + 2 small zucchini, thinly sliced + ½ cup grated Gruyère)
Tomato, Scallion and Cheddar (1 bunch scallions thinly sliced + 2 cups grape tomatoes + ½ cup grated cheddar)
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Peace and Get Creative,