Food & Cooking Recipes Breakfast & Brunch Recipes Spinach, Bacon, and Potato Frittata 3.7 (49) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 14, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 40 mins Servings: 4 With the potatoes, spinach and lettuce already prepped, this egg dinner will be ready in no time. Ingredients 6 large eggs 1 cup ricotta cheese ¼ cup grated Parmesan Coarse salt and ground pepper 5 strips bacon, cut into ½-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 Preheat oven to 350 degrees. In a medium bowl, whisk together eggs, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside. 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. Add egg mixture and stir until slightly thickened, about 1 minute. Transfer skillet to oven and bake until center is set, about 15 minutes. 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. Rate it Print