Spinach and Bacon Frittata

Someone kindly gave us three dozen farm eggs yesterday.

That's thirty-six beautiful eggs with shells ranging from bright white to spotted brown to a gorgeous pale green. 

Not wanting any to go to waste, I quickly decided to make a frittata.

A frittata is a very loose description for something egg-based that is mixed with savory ingredients and baked.  Sort of like a crust-less quiche. 

OK.  So I totally just made that up.

Frittatas have eggs in them.  That's all I know.

Sure I'm biased, but this one is particularly yummy.

You can make all types of substitutions depending on what's in your pantry and fridge:  mushrooms, red peppers, sausage, cream cheese, garlic, onions, herbs, etc.

Spinach and Bacon Frittata

Serves 6

7 slices of bacon, cut into 1/2-inch pieces
2 cups (packed) fresh spinach
9 eggs, well beaten
1 cup cheddar (or substitute Swiss or Gruyere)
1/2 cup Parmesan
1/2 cup cream (or substitute milk or plain yogurt)
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Preheat oven to 350 degrees.  Grease a 9x9 (or slightly larger) baking dish.  (A 13 x 9-inch dish will result in a thinner frittata.  The smaller the dish, the thicker the frittata.  You'll just need to adjust baking times for a different-sized dish.)

In a medium skillet, saute bacon pieces until lightly browned.  Remove bacon to a plate lined with a paper towel and pat off excessive grease.

Discard all but 1 tablespoon of bacon grease from the skillet.

Add spinach to the skillet.  Cook for about a minute until spinach is wilted.

In a large bowl, whisk together the eggs, bacon, spinach, cheeses, cream, salt and pepper.

Pour egg mixture into prepared baking dish.

Bake for about 30-45 minutes, until top is golden brown and the center is firm.  Baking time depends on the size dish you use.  Start checking it at 30 minutes and every 5 minutes thereafter until done.

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