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 FrittataServes 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.
Linking up over at Sumo's Sweet Stuff!