Jul 22

Jul 22 frittata

Frittata with bacon, potatoes, spinach & cheese

Easy Frittata

I used to make a version of Bobby Flay’s Frittata de Pane (pane is bread in French). It was our favorite for a while. It was hearty yet elegant and unusual with sausage, spinach (the original called for broccoli rabe), bread, eggs, cream and finally ricotta. I stopped making it because it required too many steps especially the part where cubed bread had to be soaked and tucking in ricotta.

I wanted to make the easy frittata that people throw together in a pinch. But before I can do that, I needed to learn the basics. I found a recipe that had all the ingredients that I liked and WANT in my frittata-bacon, potato, spinach, cheese, eggs, heavy cream. Of course I had to simplify it by replacing sliced red potatoes with frozen shredded potato hash. It was from the Kitchn.

Here’s my recipe that came out fantastic and I look forward to making variations of it.

ingredients

• 6 large eggs
• 1/4 cup heavy cream
• 1 tsp salt
• 2-4 slices bacon, depending on your preference, chopped
• 2 cups shredded potato hash, or 2 small Yukon gold potatoes, peeled and thinly
• 2 cups baby spinach
• 2 garlic sliced or chopped
• ground pepper
• 2 tsp thyme
• 1 cup shredded cheese

steps

Heat the oven. Arrange a rack in the middle of the oven and heat to 400°F.
Whisk the eggs, heavy cream, and 1/2 tsp salt together in a small bowl.
Cook the chopped bacon in a cold 10- to 12-inch cast iron skillet over medium-high heat, stirring occasionally until crisp, 8 to 10 minutes. Remove the bacon to a paper towel-lined plate.
Add the potatoes and sprinkle with the pepper and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, until tender and lightly browned.
Add the spinach into the pan with the garlic and thyme. Stir until spinach wilts. Add the bacon back to the pan and evenly distribute.
Flatten and spread everything on the bottom of the pan with a spatula. Sprinkle the cheese on top and let it start to melt.and sp
Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute until you see the eggs at the edges of the pan beginning to set.
Bake until the eggs are set, 8 to 10 minutes.. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.
Cool in the pan for 5 minutes, then slice into wedges and serve