Spinach, Bacon & Parmesan Frittata
By Ro Morse
PADUCAH - Makes 4 servings
8 large eggs
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
3/4 cup thinly chopped sweet onion
1 bunch baby spinach - coarsely chopped
2/3 cup crispy bacon pieces
1 clove garlic, minced
2 tablespoons shredded Parmesan cheese

Whisk the eggs, grated Parmesan cheese, ¼ teaspoon salt and ¼ teaspoon pepper in large bowl. Heat olive oil in medium nonstick broiler-proof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes. Add baby spinach a little at a time and toss until it begins to wilt before adding more. Sprinkle with salt and pepper. Sauté until all liquid in skillet has evaporated. Increase heat to medium-high; add bacon pieces and garlic to skillet and stir for a minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 3-4 minutes. Sprinkle shredded cheese over top. Place the skillet under a (preheated) broiler and cook just until set in center and beginning to brown, about 1 minute. Loosen frittata around edges and slide frittata out onto platter. Serve warm or at room temperature.

Great way to start the day (and can be made the night before and warmed up for a quick and easy breakfast or really any meal).
Adding shrimp instead of bacon gives this a totally different & absolutely delicious flavor. These can also be cooked in individual lightly oiled (or paper-lined) muffin tins. 

This recipe was shared April 1-5, 2019 on radio stations
NewsTALK 94.3 FM, AM 570 WKYX, AM 1320 and 99.5 FM WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
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More of Ro's Recipes sponsored by Bank's Market

Published 09:00 PM, Friday Apr. 03, 2020
Updated 09:07 PM, Friday Apr. 03, 2020



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