Spinach, Bacon, Feta Frittata

I love eggs. I could eat them every morning, except I also love muffins and breads! When I was pregnant with my boys I ate several of them almost every day, and I came up with a lot of tasty combinations to keep it interesting. One of my favorites: spinach and eggs. A nice protein and iron punch to get you going first thing in the morning. Any midwife/doctor would be proud. But good for any morning when you need a hearty breakfast, not just during pregnancy. I love using this dish for pot lucks or when company comes. We even eat this for “brinner” (breakfast for dinner) sometimes.

Spinach, Bacon, Feta Frittata

Author/Source:

Kim @ Onceamonthmom.com

Ingredients:

• 6 slices bacon
• 0.5 cups chopped onion
• 1.5 cups chopped baby spinach
• 3 medium potatoes, thinly sliced
• 6 medium eggs
• 0.5 cups milk
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• pepper to taste
• 0.125 teaspoons paprika
• 0.5 cups crumbled feta cheese

Fry potatoes in a single layer. When soft, pour egg mixture over them.

Directions:

In a cast iron pan (or other oven safe pan) cook bacon over medium low heat until crisp. Remove to a paper towel. In bacon drippings, saute onion for about three minutes. Add spinach and saute 2-3 more minutes until onion is soft and spinach is wilted. Remove with a slotted spoon to a mixing bowl. In remaining bacon drippings fry potatoes in a single layer until soft. In the bowl with onions and spinach, add eggs, milk, garlic powder, salt, pepper, and paprika, and whisk together. Crumble bacon and whisk into egg mixture. Pour egg mixture over fried potatoes and cook with out stirring over medium low heat until eggs are almost set {use a spatula to lift and spread eggs if necessary}. Sprinkle crumbled feta over top of frittata and place under broiler for 2-3 minutes or until eggs are set and cheese is melted.

Cook in the pan until almost finished, then finish under the broiler.

Freezing Directions:

Cool cooked frittata completely. Cut into servings and divide among freezer bags. To serve: Thaw and reheat in microwave or oven. Frittata can also be served at room temperature.

Servings: 6

**conversion chart image provided by Erik Spiekermann

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This entry was posted on Thursday, December 20th, 2012 at 8:30 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.