Spinach and Bacon Frittata

Breakfast for dinner...one of my most favorite things! :)

Spinach and Bacon Frittata

(MS EveryDay Food, Sept/Oct 2009?)

6 large eggs

1 c. ricotta cheese

1/4 c. grated Parmesan

coarse salt and ground pepper

5 strips bacon, cut into 1/2 inch pieces

5 red potatoes, boiled and quartered

fresh spinach

1. Preheat oven to 350 degrees. In a medium bowl, whisk together eggs, ricotta, Parmesan, 1 tsp. salt and 1/4 tsp. pepper. Set aside.

2. In a medium, nonstick ovenproof skillet, cook bacon over medium-high heat until crisp, 6-7 minutes. Drain all but 1 tsp. fat from pan. Add potatoes and cook until warmed through, 2-3 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.