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Tuesday, September 8, 2009

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.

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