Typically every weekend morning my husband wakes up pretty hungry and very thirsty for his coffee. :) So this morning rather than resorting to my usual eggs and bacon I decided to try something new. I'm not quite sure why I have never made a frittata before because it was so easy peasy! And it's especially great that you can really just throw anything you have in the fridge in this meal. I cut this recipe in half because it was just us two.
- 8 eggs
- ½ cup whole milk
- ½ lb fresh spinach, rinsed, dried and torn into roughly 1-inch pieces
- 8 slices bacon
- ½ large onion, peeled and diced
- 1 cup grated cheddar cheese
- Kosher salt, to taste
- Preheat oven to 450°F.
- Cook the bacon in a cast iron skillet over medium-low heat. When bacon is crispy, remove it from the pan, drain on paper towels and set aside. When it's cool, roughly chop it into ¼ inch pieces — or just crumble it up.
- Reserve about 2 Tbsp of bacon fat, then add diced onion and sauté for 2 to 3 minutes or until it's slightly translucent.
- Turn off the heat under the pan, then add the spinach pieces and stir with a wooden spoon for a minute until the leaves are fully wilted.
- In a glass mixing bowl, thoroughly beat the eggs until nice and frothy. Add the milk and stir until combined. Season to taste with Kosher salt.
- Pour the egg mixture into the skillet, and sprinkle the bacon pieces in as well. Give everything a stir to distribute the ingredients evenly. This is the last time you're going to stir, so get it all out of your system now!
- Turn the heat under the skillet back on to about medium and cook for about 5 minutes or until the egg begins to set. No stirring!
- Add the grated cheese, sprinkling it evenly across the top, and then transfer the skillet to the oven. Bake 10 to 15 minutes or until the eggs are fully cooked.