I didn’t want to run into that problem again this week when I made my Chipotle Stout Chili, so I decided to make this Jalapeño Cheddar Focaccia Bread to dip up all that chili goodness!
A bag of spinach, a carton of eggs and a package of bacon, what to do, what to do?? It’s sounding like my Italian ancestors version of an omelet is about to happen! Yes, if you were wondering what exactly a frittata was or what the difference between a frittata and quiche were, you are not alone! So in the simplest terms: a quiche has a crust (usually) and more liquid than egg, where as a frittata has more egg than liquid and no crust, there it is!
So whether you just learned your fun fact of the day or not, you’re about to dive into a delicious recipe for this Italian crust-less egg dish!
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients (serves 4)
- 6 slices bacon
- 8 eggs
- 1/4 cup milk
- 1 tsp kosher salt
- 1 tsp pepper
- 1 tsp olive oil
- 1/2 onion
- 1/2 red pepper
- 3 cups spinach
- 2 oz goat cheese
- 1 avocado
Start by frying up the bacon.
Don’t mind those extra couple slices of bacon. Those are for…. someone 😉 Fry until crispy then drain the grease, crumble and mix together with the eggs, milk, salt and pepper.
Next, heat the olive oil in a sauté pan and add the onion and red bell pepper.
Sauté for 2-3 minutes then add spinach and sauté for an additional 3 minutes.
I know that looks like a LOT of spinach, but I promise it will cook down!
See, I promised 🙂
Next, add in the egg and bacon mixture.
Let cook for 2 minutes then crumble the goat cheese on top.
These chunks of goat cheese add an amazing creamy surprise in the middle of the Frittata! Now cook on the stove for 5 minutes, then move into the oven to finish cooking at 400° for 10 more minutes. Remove from the oven and voila!
I sliced the Frittata into pieces, topped with avocado and served with homemade rosemary focaccia bread!
Click here for printer-friendly version: Spinach, Goat Cheese and Bacon Frittata
♣ Vegetarian Option: Omit the bacon.
♦ Gluten Free Option: Omit the rosemary focaccia bread.
Baking homemade rosemary focaccia bread is easy, fun & delicious. Simply mix the dough together, let rise, then sprinkle with rosemary & bake!
There might not be a smell I love in the world more than fresh rosemary!
I started my own little herb garden and the first herb I bought was rosemary, not even for its culinary use but merely so I could go outside every morning and smell it!
Fortunately on Saturday I was able to use it for both purposes in this amazing freshly baked rosemary focaccia bread!
Ingredients (makes 2 loaves)
- 1/4 oz active dry yeast
- 1 tbsp sugar
- 1 cup warm water
- 2 1/2 cups flour
- 1 tsp salt
- 1 tbsp butter
- 3 tbsp fresh rosemary (chopped)
- 1 tsp black pepper
- 1 tsp italian seasoning
- 2 tbsp olive oil
(Ignore the baking powder in the picture, that little Clabber Girl just jumped right in there, little camera hog 😉 )
Start by combing the yeast, sugar and water and wait 10 minutes until bubbly.
Then add in the flour and butter.
Next, add in the salt, pepper, italian seasoning and 2 tbsp of rosemary.
Form the mixture into a ball and place on floured surface and knead for 10 minutes.
Next, spread olive oil on the inside of a bowl and place the kneaded dough into the bowl and cover.
Allow the dough to rise for an hour and a half or until doubled in size.
Next, split the dough in half and form into two oval shapes on a Baking Stone. Use your finger to press indentations into the bread (fun!)
Bake at 400ºF for 10 minutes.
Remove from the oven and brush with the remaining olive oil.
Next, top with the remaining rosemary and bake for an additional 10 minutes.
Now the bread should be brown on top and your house should smell amazing!
And oh yes… it does!
This bread is delicious at brunch with a Spinach, Bacon and Goat Cheese Frittata!
Or sliced and made into a panini!
I made a steak sandwich with leftover Coffee Crusted Tri Tip and this delicious bread… Oh wow, talk about one delicious panini!
♣ Vegetarian Option: This recipe is vegetarian.
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