A moist and flavorful frittata full of bacon and gouda. And spinach! And onions! Totally healthy, not to mention easy. A great breakfast or dinner option.
I totally just had to google how to spell frittata. You win some you lose some, right? I suppose it could be worse. On my SENIOR high school exit exam, one of the oral questions was how to spell the word “believe.” Not joking.
Eric and I went to a festival in San Francisco last week called Hardly Strictly Bluegrass. Free music, greasy food, and lots of really, really drunk people. Always entertaining, especially for the sober people (us).
We wanted to go because we are borderline-obsessed with Ryan Adams, who was headlining. My favorite song ever is a collaboration with him and Norah Jones. Plus we danced to this song at our wedding. (I swear I’m not depressed you guys. Sometimes sad songs are really just the best thing ever though.)
We had a great time at the concert but realized afterward that the friends we went with (who hadn’t pushed as far up as we did) were totally bored. And I was forced to recognize the truth: Ryan Adams is an amazing musician, but apparently really bad at talking. Into a microphone, at least. If you ever get the chance to see him, take it, because this guy’s harmonica skillz are off the hook. I just looked, Eric and I own 20 of his albums. 20! If that’s not a strong recommendation I don’t know what is.
Back to the frittata. I think frittatas are a totally overlooked breakfast option, especially if you are making breakfast at home. What’s the worst part about homemade breakfast? Flipping a thousand pancakes, waiting for the waffle iron for the 7th time. (I always burn the last waffle because I am busy eating. A.l.w.a.y.s.) You only have to cook one frittata, and unlike other baked egg dishes, it cooks in about 10-15 minutes.
That’s because you cook it on the stove, then broil it in the oven. Cast iron skillets are your friend.
Frittatas have all the diversity of an omelette without the annoyance of being individual. I added a bunch of bacon and gouda to mine because that’s what sounded good to me, but you can change up this recipe however you like, or according to what’s in your fridge. Heck you could even individualize it for picky family members. (No mushrooms on half, for example. Once you pour on the egg mixture, you don’t stir, so it would be easy to do that, just like toppings on pizza.)
Bacon, Gouda, and Spinach FrittataServes 4-6 adjust servings
- 4 strips thick-cut bacon, chopped
- 1/2 cup red onion, chopped
- 9 eggs
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup whole milk
- 4 cups fresh spinach, packed
- 1 clove garlic, minced
- 1/3 cup green onion, 1 tablespoon reserved
- 1 cup gouda, shredded
- Preheat your broiler. Move the rack to about 5 inches from the flame.
- In an 11 inch cast iron skillet, cook the chopped bacon over medium heat for about 2 minutes. Add 1/2 cup chopped red onion and continue to cook until the bacon is crispy and the onion is tender, about 5-7 minutes.
- Meanwhile, in a large mixing bowl or with a whisk, combine 9 eggs, salt, pepper, and milk. Beat well. Set aside.
- Remove the bacon and onion to a paper-towel-lined plate and set aside. Spoon out most of the bacon grease, leaving about a tablespoon in the pan. (Discard the excess grease, or save it for another use.)
- Add the 4 cups spinach to the pan. Cook and stir for about 1 minute, until the spinach starts to wilt, then add the minced garlic.
- When the garlic is just starting to brown and the spinach is wilted, spread the spinach out around the pan so it is evenly distributed. If you don't have the rest of the ingredients ready to go yet, turn off the heat.
- Sprinkle the bacon and onion mixture evenly over the spinach.
- Sprinkle 1/3 cup green onions over the bacon. Sprinkle the gouda evenly on top.
- Pour the egg mixture on top. Cook uncovered over medium heat for about 6-7 minutes (see Note), until the edges start to set.
- Use hot pads to transfer the skillet to the preheated broiler. Broil the frittata for 2-3 minute until browned and almost set. Don't walk away!
by The Food Charlatan
Source: The Food Charlatan
4 cups of spinach may sound like a lot but look how much it cooks down!
Green onions: nature’s ombre. Bacon: God’s love.
This is the frittata right before going under the broiler. It should be starting to set on the edges.
You might like these eggalicious breakfasts too!
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