Saturday, September 26, 2009

spinach and bacon frittata... 40 minutes

the goods:

6 large eggs
1 cup ricotta cheese
1/4 cup grated Parmesan
5 strips bacon, cut into 1/2-inch pieces
5 small red new potatoes, boiled
2 bunches spinach, washed, trimmed, and roughly chopped

Preheat oven to 350 degrees. In a medium bowl, whisk together eggs, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

In medium cast-iron skillet cook bacon over medium-high until crisp, 6-7 minutes. Quarter potatoes. Drain all but 1 teaspoon bacon grease from pan. Add potatoes and cook until warmed through and starting to brown, 2-3 minutes.

Add spinach and toss until barely wilted, about 1 minute. Add egg mixture and stir until slightly thickened, about 1 minute.

Transfer skillet to oven and bake until center is set, about 15 minutes.

Dish up and serve for breakfast, brunch, lunch, or brinner!

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