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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/2 pound bacon, cut into pieces |
1 (10 oz.) package chopped frozen spinach, thawed and squeezed dry |
10 eggs, lightly beaten |
2 tablespoons milk |
1/2 cup grated cheddar (2 oz.) |
salt and pepper |
Directions:
1. Preheat oven to 400°F. In a large ovenproof, nonstick skillet, cook bacon over medium-high heat, stirring often, until crisp, about 10 minutes. Drain on paper towels.
2. Pour off fat from skillet. Spread spinach in bottom of skillet.
3. In a large bowl, combine eggs, milk and cheese; season with salt and pepper. Blend well and pour over spinach. Scatter bacon over mixture. Cook over medium heat, lifting sides of frittata with a spatula to let uncooked egg flow underneath, until lightly browned around edges, about 5 minutes.
4. Transfer skillet to oven and bake, uncovered, until puffed and lightly browned on top, about 10 minutes. Gently shake pan to loosen. Cut frittata into wedges and serve with a salad and some bread.
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