Sometimes I guess about right on the number of eggs I buy for holiday baking. Sometimes I find myself in mid-January in need of polishing off some eggs. This time I tried a frittata that promised to use up nearly a dozen. Besides, well, there's bacon.
Spinach, potato and bacon frittata
Adapted from Cook’s Country
Ingredients
10 eggs
3 tablespoons half and half
½ cup crumbled goat cheese, divided
½ teaspoon salt
¼ teaspoon black pepper
¾ pound Yukon gold potatoes, peeled and cut into ½-inch
pieces
½ teaspoon olive oil
5 ounces baby spinach
6 slices bacon, cut crosswise into ¼-inch slices
Method
Whisk together eggs, half and half, half the goat cheese,
salt and pepper. Set aside.
Microwave potatoes for 5 minutes on high in a covered
casserole. Meanwhile, adjust an oven rack so it’s 5 inches from the broiler.
In an oven-safe skillet just big enough to hold all the
ingredients, heat olive oil over medium heat. (My 10-inch Le Creuset pan worked, but it's fairly deep, so use a larger diameter if you've got a shallow pan.) Stir in spinach, in batches if
needed, until wilted. Remove from pan and set aside. Add bacon slices to pan
and cook until crisp. (Meanwhile, start preheating your broiler.) Remove from
pan to drain on paper towels.
In 1 tablespoon remaining drippings (add butter if you need
more, or drain off fat if you need less), cook potatoes until golden brown,
about 5 minutes. Add spinach, bacon and egg mixture to pan, stirring with a
heat-proof rubber spatula until eggs start to form large congealed chunks. (This
happens pretty quickly.) Spread the mixture evenly in the pan, and then let the mixture
cook until the bottom is set, about half a minute.
Top with remaining goat cheese. Broil until top starts to
turn golden about 3 to 5 minutes. Remove from oven and let stand 5 minutes to
finish cooking. Slice into four wedges. Serves 4 heartily.
Rating: Tasty, hearty. The goat cheese gives it a nice tang and the potatoes give it a lot of heft. And well, there's bacon.
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