If you read my post on making honey, you know that my parents now have 10 chickens and that means we get LOTS of farm fresh eggs. Usually I would never use almost a dozen eggs on a single recipe, but when you are getting half a dozen a day, you have that kind of freedom!
My husband is not a big frittata fan, but he really enjoyed this one because it’s chock full of bacon. Now THAT’S something that will appeal to my man!
I used bleu cheese on this because I did not have goat cheese. Take it from me – bad idea. Go with the goat cheese.
This recipe is from Cook’s Illustrated. Once again, they are worth checking out if you haven’t already!
spinach and bacon frittata
6 oz spinach
3/4 lb yukon gold potatoes, peeled and cut into 1/2 inch pieces
6 slices bacon (preferably apple wood or some other smoked flavor)
10 large eggs
3 tbsp half and half
salt & pepper
1/2 cup crumbled goat cheese
Adjust oven rack to 5 inches from heating element and set oven to broil.
Put the spinach in a large bowl covered tightly with plastic wrap. Microwave until wilted, about 1.5 to 2 minutes. Transfer to a clean dish towel and squeeze out excess liquid.
Place potatoes in now-empty bowl, cover with plastic wrap, and microwave until tender, about 5 minutes.
Meanwhile, fry the bacon in a cast iron skillet over medium heat until crisp, about 6 minutes. Once crisp, place on a paper-towel lined plate and blot off excess grease.
Discard all but one tablespoon of grease from the skillet. Add potatoes to the skillet and cook until golden brown. Add spinach. Cut bacon into 1/2 inch pieces and add to the skillet.
While this is heating, whisk eggs, half and half, 1/4 tsp salt, and1/4 tsp pepper together in a bowl. Add 1/4 cup cheese.
Add egg mixture to the potato mixture and use a rubber spatula to stir until large curds form but eggs are still very wet, about 2 minutes. Cook 30 more seconds without stirring, or until the bottom is set. Sprinkle remaining cheese on top.
At this point, if your skillet is oven safe, place the entire skillet in the oven for 3-4 minutes, or until surface is spotty brown (eggs should still be wet looking). If you don’t have an oven proof skillet, transfer the egg mixture to a sheet pan and then cook for 3-4 minutes. Remove from oven and let stand 5 minutes to finish cooking. Serve hot.