Print This Recipe

Print
Spinach and Bacon Frittata

Spinach and Bacon Frittata

Everyday Food, September 2009 http://www.marthastewart.com/260198/spinach-and-bacon-frittata
3.016665
Rated
60.3333100(5)5
  • Prep Time 25 minutes
  • Total Time 40 minutes
  • Yield Serves 4

Ingredients

    • 6 large eggs
    • 1 cup ricotta cheese
    • 1/4 cup grated Parmesan
    • Coarse salt and ground pepper
    • 5 strips bacon, cut into 1/2-inch pieces
    • 5 boiled potatoes, quartered
    • 2 bunches spinach (about 10 ounces each), trimmed, washed, and roughly chopped
    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoons white-wine vinegar
    • 1 head Boston lettuce

Directions

  1. Preheat oven to 350 degrees. In a medium bowl, whisk together eggs, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
  2. In a medium nonstick ovenproof skillet, cook bacon over medium-high until crisp, 6 to 7 minutes. Drain all but 1 teaspoon fat from pan. Add potatoes and cook until warmed through, 2 to 3 minutes. Add spinach and toss until barely wilted, about 30 seconds.
  3. Add egg mixture and stir until slightly thickened, about 1 minute. Transfer skillet to oven and bake until center is set, about 15 minutes.
  4. Run a rubber spatula around edge of frittata and slide it onto a serving plate. Whisk together oil and vinegar; season with salt and pepper. Toss lettuce with dressing. Serve frittata with salad.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.