MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Loaded Baked Frittata
Categories: Eggs, Greens, Vegetables, Dairy, Pork
Yield: 4 Servings
8 lg Eggs
1/2 c Whole milk
Salt & black pepper
1/2 c Bacon; fine diced
1 c Onion; diced
2 c Bell pepper; diced
5 oz Pkg baby spinach
4 oz Fresh goat cheese
Set oven @ 375°F/190°C.
In a medium bowl, beat eggs, milk, 1 ts salt, and 1/2 ts pepper
until smooth. Set aside.
Put bacon in a 10 to 12" cast-iron or oven-safe nonstick skillet.
Set over medium heat and cook, stirring occasionally, until
browned, 4 to 5 minutes.
Add onion, peppers, and 1/2 ts each salt and pepper and cook,
stirring often, until onions are translucent, 6 to 7 minutes. Add
the spinach a handful at a time, stirring after each addition, to
wilt.
Reduce heat to low and pour in the egg mixture. Stir well to evenly
distribute the vegetables, then smooth the top. Drop small nuggets
of goat cheese evenly on top. Transfer to the oven.
Bake until the top is golden brown and the eggs are set, 20 to
25 minutes. When you shake the pan, the eggs shouldn't jiggle. Cool
on a rack for about 10 minutes.
Cut into wedges to serve warm or at room temperature.
Recipe by Genevieve Ko
Recipe FROM:
https://cooking.nytimes.com
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