There are so very many egg dishes to make for breakfast, or even dinner, that it’s sometimes hard to choose! Do I want a crust, or a crustless dish? Which meat am I in the mood for: bacon, ham, sausage? There’s even a choice of vegetables, but usually I go with what I have in the fridge. This day I had spinach and cherry tomatoes to use and bacon was my meat of choice. I’d make a frittata!
I’m not sure what frittata means in Italian but it’s probably something like “crustless quiche made in a skillet on the stove, then put under the broiler for browning”. There, that explained that. But I probably shouldn’t give up my day job to become a translator. I did look up a definition and it was along the lines of an omelet made like a pancake with fried vegetables, meat and eggs. Works for me!
I started my pancake omelet by dicing a few strips of bacon and frying the pieces until they were brown and crispy. I gotta have my bacon crispy!
Next I added some chopped green onions and diced tomatoes, letting them cook for a few minutes. I turned my heat to medium low to prevent the frittata from getting too dark on the bottom.
I had frozen a few diced sweet bell peppers last fall and decided to add a small handful of orange sweet bell peppers along with a couple of handfuls of roughly diced spinach. I let them cook until the spinach was wilted and the peppers were just losing their crunch.
I spread a good amount of shredded Colby Jack cheese over the skillet’s ingredients.
Eggs were the next layer. I beat 8 eggs with a cup of milk, adding salt, pepper and dry mustard. I poured the egg mixture over my other ingredients and shook the pan to spread it evenly.
Another small sprinkling of cheese, a layer of cherry tomatoes I’d halved, and my frittata was complete! I let it cook for several minutes, making sure the center eggs were set before placing the skillet under the broiler in the oven.
I let the frittata broil for a couple of minutes, just until it was lightly browned, then removed it and let it set for 5 minutes. I cut the frittata into slices and enjoyed my breakfast.
I love making frittatas because they’re faster and easier than a traditional quiche, even though they have almost the same ingredients. I also like having leftovers to reheat for several mornings! Although I list portion sizes of my ingredients, you can adapt and modify the meats or vegetables to whatever you prefer, of course.
Spinach and Bacon Frittata
5-6 strips bacon; finely diced
1/4 cup green onion; chopped
1/4 cup tomato; chopped
1/4 cup sweet bell pepper; diced (I used orange)
2 cups spinach; roughly chopped
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dry mustard
1 cup cheese; divided (I used Colby Jack)
Handful of cherry tomatoes; halved
Fry bacon in a large nonstick skillet until brown and crispy. Add green onions and tomatoes and fry for 2-3 more minutes. We don’t want them to get mushy.
Add sweet bell pepper and spinach. Fry for 2-3 more minutes, until spinach is wilted. Sprinkle 3/4 of the shredded cheese over the skillet’s ingredients.
Beat eggs and milk with salt, pepper and dry mustard. Pour into skillet and shake until evenly dispersed. Top with remaining cheese. Place halved cherry tomatoes over the top.
Cook frittata until center is mostly set and firm, testing with a knife if necessary. Place skillet under broiler to brown top if desired. Serve hot.