Bonnies Bacon Spinach Frittata Food

BACON AND SPINACH FRITTATA RECIPE

Steps:

• Saute the bacon in a 10 inch cast iron skillet over medium heat, stirring often. Once the bacon is browned and cripy, scoop out of the skillet and let drain on some paper towel.
• Drain most of the bacon grease out of the skillet, leaving about 1-2 tbps of the grease in the skillet.
• Add the fresh spinach and cook just until it has wilted.
• Evenly spread the bacon, grape tomatoes, green onions and 1 1/4 cups of the swiss cheese in the skillet.
• Whisk together the eggs, milk, salt and pepper in a bowl. Pour the egg mixture evenly in the skillet.
• Bake in a 375F oven for 25 minutes. Sprinkle the remaining 1/4 cup of swiss cheese on top and bake another 5 more minutes.

SPINACH FRITTATA WITH BACON AND CHEDDAR

Steps:

• Gather the ingredients. Preheat the oven to 450 F.
• Cook the bacon in a cast-iron skillet over medium-low heat until crispy.
• Remove from the pan, drain on paper towels, and set aside. Reserve about 2 tablespoons of bacon fat.
• When the bacon is cool, crumble it or roughly chop into 1/4-inch pieces.
• Heat the reserved bacon fat, add the diced onion, and sauté for 2 to 3 minutes or until it's slightly translucent.
• Turn off the heat, 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 over the onion and spinach. Sprinkle the bacon pieces on top and stir to distribute the ingredients evenly.
• Place the skillet over medium heat and cook, without stirring, for about 5 minutes or until the egg begins to set.
• Add the grated cheese, sprinkling it evenly across the top (do not stir), and transfer the skillet to the oven. Bake 10 to 15 minutes or until the eggs are fully cooked.

SPINACH, BACON, AND GOAT CHEESE FRITTATA

Steps:

• Preheat the oven to 350 degrees F or preheat the broiler to medium-high. Heat the oil in a 9-inch nonstick ovenproof frying pan over medium heat. Add the pancetta or bacon and saute until golden, then remove with a slotted spoon; set aside. Add the shallots to the pan, lower the heat, and cook gently for about 10 minutes, until soft but not colored. Add the spinach and stir until just wilted, then remove from the heat.
• Lightly beat the eggs in a bowl, then stir in the pancetta or bacon, spinach and shallots, grated cheese, nutmeg, salt, and pepper. Put the frying pan back over low heat, pour in the egg mixture, and cook gently, without stirring, letting the eggs set slowly from the bottom up. After about 5 minutes, give the pan a little shake: the bottom half of the frittata should be set, with a layer of wet egg still on top.
• Dot the goat cheese over the top. If you're baking the frittata, place it in the oven for 5 to 10 minutes, until just set. Or put the frittata under the broiler, ideally not too close to the heat, for about 5 minutes. Let cool slightly (or completely) before slicing and serving.

BACON AND VEGGIE FRITTATA

Steps:

• Line a large baking pan with aluminum foil and lay out thick cut bacon.
• Put in cold oven and cook at 400 degrees for 20-25 minutes until bacon is browned.
• Allow bacon to cool on paper towels, reserve 3 TBSP of bacon grease for following steps.
• Preheat oven to 450 degrees.
• Add bacon grease to cast iron skillet and put over medium heat.
• Add diced onion and julianned red bell pepper and cook until onion is translucent.
• Add spinach in two batches to cook it down and let the water out as steam.
• Meanwhile, crack eggs into a medium sized dish and whisk until frothy.
• Add whole milk and salt & pepper to taste to eggs and stir.
• Crumple or chop bacon.
• Once all spinach has cooked down, add egg mixture to skillet and sprinkle with bacon, halved tomatoes, and cheese.
• Give mixture a final stir to distribute the ingredients.
• Don't turn down the heat or stir the egg mixture for 4-5 minutes until the egg mixture is beginning to set.
• Remove skillet from heat and transfer to oven.
• Cook until eggs are completely set and edges are browned (15-20 minutes).
• Let cool slightly before cutting into 8 slices and serving immediately.

ONION, BACON, AND SPINACH FRITTATA

Steps:

• Preheat oven to 450 degrees F.
• Cook bacon slices in a 10-inch nonstick skillet over medium heat until crisp.
• Combine bacon slices and next 4 ingredients (bacon through egg yolk) in a bowl, and stir well.
• Set aside.
• Add onion to skillet; cover and cook 5 minutes or until crisp-tender, stirring occasionally.
• Add water and sugar; saute 5 minutes or until onion is tender and golden brown.
• Add spinach; cover and cook for 2 minutes or until spinach wilts.
• Stir in bacon mixture; spread evenly in bottom of skillet.
• Cook over medium-low heat 5 minutes or until almost set.
• Wrap handle of skillet with foil; place skillet in oven, and bake at 450 degrees F for 5 minutes or until set.
• Sprinkle with cheese; bake an additional minute or until cheese melts.