| This recipe is liked by 2 person(s). |
Spinach and bacon frittata
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 6 large | eggs |
| 1 cup | ricotta cheese |
| 1/4 cup | grated parmesan |
| Coarse salt and pepper | |
| 5 strips | bacon, (cut into 1/2 inch pieces) |
| 5 | boiled small red potatoes |
| Roughly chopped (washed and dried) spinach 2 bunches | |
| 2 tbls | white wine vinegar |
| 2 tbls | extra virgin olive oil |
Preheat oven to 350'. In a medium bowl, whisk together eggs, ricotta, parmesan, 1 tbls salt and 1/4 teaspoon pepper. Set aside
In a medium nonstick oven proof skillet, cook bacon over medium-high until crisp, 6 to 7 minutes. Drain all but 1 teaspoon fat from pan. Add potatoes and cook until warmed through, 2 to 3 minutes. Add spinach and toss until barely wilted, about 30 seconds.
Add egg mixture and stir until slightly thickened, about 1 minute. Transfer skillet to oven and bake until center is set, about 15 minutes.
Run a rubber spatula around edge of frittata and slide it onto a serving plate. Whisk together oil and vinegar: season with salt and pepper, toss boston lettace (head) with dressing serve with fritatta.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe