The week of Thanksgiving is upon us and visions of turkey, stuffing and mashed potatoes are dancing through my mind!
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.