Intolerances: Fructose, Gluten, Soy
A breakfast, brunch or anytime meal.
Brunch is one of my favorite meals of the day. The best part, outside of the fact that it usually means that you are surrounded by friends or family, is that you can usually find sweet, savory, breakfast and lunch food. Although brunch may be my first meal of that day, that doesn’t always mean I am craving breakfast food. This frittata is the perfect center to your brunch. It has all of the wonderful breakfast elements: bacon, cheese and egg, but it complements so many things. You can serve your favorite sweet pastry on the side or a light salad with greens…or both. It is rich with flavor, but light enough to let you enjoy those sides. Not too mention, it is quick and easy to assemble.
Serve it with:
- Arugula Salad with Lemon Vinaigrette
- Biscuits with Rhubarb Jam
- Breakfast Potatoes or Hash Browns
What you need:
- Cutting Board and Sharp Knife
- Cast Iron Skillet
- Bacon
- Eggs
- Shredded Cheese
- Milk
- Fresh Spinach
- Kosher Salt
- Black Pepper
The Frittata
Frittatas always sounded too fancy to make at home, but then one day I gave it a shot and realized that it is pretty dang easy. There are so many different variations, but this is one of my favorites. Preheat your oven to 400°; while it is preheating, whisk eggs and milk together. Add salt and pepper, along with ¼ cup cheese and stir. Set the mixture aside.
Next, chop up your bacon into bite size pieces. Add the bacon into a 9-12″ cast iron skillet (depending on the size you own and how thick you want your frittata). Stir and break apart to ensure that it doesn’t stick to the bottom. Once bacon is almost ready, add the spinach (some bacon is fattier and releases more fat, if needed, feel free to remove some if it prior to adding the spinach). Sauté until slightly wilted, 30 seconds – 1 minute.
Pour the eggs into the skillet and move the skillet directly into the oven for 15-20 minutes (toothpick test – should come out clean). Just before the frittata is done, top with the final couple of tablespoons of cheese and finish off in the oven for 1-2 minutes.
Spinach, Bacon and Cheese Frittata
Intolerances: Fructose, Gluten, Soy
Serving: 2-4 people
Prep Time: 10 minutes Total Time: 35 minutes
3 slices Bacon, chopped
1 cup Fresh Spinach
6 Eggs
¼ cup Milk (any kind – use unsweetened if going with a non dairy milk)
¼ cup + 2 Tbsp Shredded Cheese (ex. Mild Cheddar, Colby, Swiss)
½ tsp Kosher Salt
¼ tsp Black Pepper
- Preheat oven to 400°
- Whisk the eggs and milk together. Add salt and pepper, along with ¼ cup cheese and stir. Set aside.
- Cut bacon into bite size pieces and add to a cast iron skillet to begin cooking. Stir and break apart to ensure it doesn’t stick to the bottom.
- Once bacon is almost ready, add spinach. Sauté until slightly wilted, 30 seconds – 1 minute.
- Pour eggs into the skillet and move the skillet directly into the oven for 15-20 minutes (toothpick test – should come out clean). Top with remaining 2 Tbsp of cheese at the very end (1-2 minutes).
- Serve warm with your favorite sides, such as a simple salad or biscuits and jam.