Friday, January 21, 2011

Day 21 [A recipe]

This is a favourite in my household. My son absolutely loathes any green vegies. I don't know if it's the taste or the colour, but I have found this recipe never fails to please, and he eats every little scrap, despite having spinach in it. [I am doing a copy & paste job, so forgive me for not being overly creative and sharing one of my own recipes. Also, you may need to check out the degrees celsius to faranheit conversions. I have a faranheit oven, so I would assume 450 would be approximately 200 degrees on a celsius oven!? I am not 100% sure, so it's better to check prior if you don't know for certain]. I have never used the "Kosher salt, to taste". You may if you wish, but I have found it tastes fabulous without adding anything other than the required ingredients. Frittata's are incredibly flexible, so you can add or subtract any ingredients you fancy. Enjoy :)

Spinach, Bacon & Cheddar Frittata

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


  • 8 eggs
  • ½ cup whole milk
  • ½ lb fresh spinach, rinsed, dried and torn into approx. 1 inch pieces
  • 8 slices bacon
  • ½ large onion, peeled and diced
  • 1 cup grated cheddar cheese
  • Kosher salt, to taste


  1. Preheat oven to 450°F.
  2. Cook the bacon in a cast iron skillet over medium-low heat. When bacon is crispy, remove it from the pan, drain on paper towels and set aside. When it's cool, roughly chop it into ¼ inch pieces -- or just crumble it up.
  3. Reserve about 2 Tbsp of bacon fat, then add diced onion and sauté for 2 to 3 minutes or until it's slightly translucent.
  4. Turn off the heat under the pan, then add the spinach pieces and stir with a wooden spoon for a minute until the leaves are fully wilted.
  5. In a glass mixing bowl, thoroughly beat the eggs until nice and frothy. Add the milk and stir until combined. Season to taste with Kosher salt.
  6. Pour the egg mixture into the skillet, and sprinkle the bacon pieces in as well. Give everything a stir to distribute the ingredients evenly. This is the last time you're going to stir, so get it all out of your system now!
  7. Turn the heat under the skillet back on to about medium and cook for about 5 minutes or until the egg begins to set. No stirring!
  8. Add the grated cheese, sprinkling it evenly across the top, and then transfer the skillet to the oven. Bake 10 to 15 minutes or until the eggs are fully cooked.
Makes 4 wedge-shaped portions.

NOTE: If you don't have an oven-safe skillet, you can pour the egg mixture into a baking dish and add the cooked onions, spinach and bacon as well as the grated cheese, and just bake the frittata in that dish. If you do it this way, add 5 to 10 minutes to the baking time and check to make sure the egg is fully cooked before serving.

*Recipe can be found here

1 comment:

  1. Frittata is always a fave in my house to, and they are so versatile. We normally put mushrooms, peas, corn, tomato and bacon in ours.