Spinach Bacon Cheese Frittata Food

SPINACH BACON CHEESE FRITTATA

Steps:

• Preheat the oven to 350 degrees.
• In an oven-safe pan, cook the bacon. Once it's fully cooked, remove the bacon from the pan and set aside.
• Add the onions to the pan and cook for a few minutes or until they're translucent.
• Add the tomatoes and spinach. Cook for another few minutes or until the spinach is wilted.
• Add the bacon back to the pan and stir until everything is combined.
• Whisk the eggs, heavy cream, salt and pepper in a bowl. Add the egg mixture along with the cheddar cheese to the pan.
• Stir everything together and immediately place in the preheated oven for 15 minutes or until the eggs do not jiggle in the middle.
• Garnish with the chopped chives if desired.
• Let cool slightly before slicing and serving.

SPINACH FRITTATA WITH BACON AND CHEDDAR

Steps:

• Gather the ingredients. Preheat the oven to 450 F.
• Cook the bacon in a cast-iron skillet over medium-low heat until crispy.
• Remove from the pan, drain on paper towels, and set aside. Reserve about 2 tablespoons of bacon fat.
• When the bacon is cool, crumble it or roughly chop into 1/4-inch pieces.
• Heat the reserved bacon fat, add the diced onion, and sauté for 2 to 3 minutes or until it's slightly translucent.
• Turn off the heat, add the spinach pieces, and stir with a wooden spoon for a minute until the leaves are fully wilted.
• In a glass mixing bowl, thoroughly beat the eggs until nice and frothy.
• Add the milk and stir until combined. Season to taste with kosher salt .
• Pour the egg mixture into the skillet over the onion and spinach. Sprinkle the bacon pieces on top and stir to distribute the ingredients evenly.
• Place the skillet over medium heat and cook, without stirring, for about 5 minutes or until the egg begins to set.
• Add the grated cheese, sprinkling it evenly across the top (do not stir), and transfer the skillet to the oven. Bake 10 to 15 minutes or until the eggs are fully cooked.

BACON, CHEDDAR AND SPINACH STRATA

Steps:

• Oil bottom and sides of a 9x13-inch baking dish with about a tablespoon of bacon fat.
• Place bread cubes in a large mixing bowl.
• Crack eggs into a separate mixing bowl. Season with salt, pepper, cayenne, and nutmeg. Add cream and whisk mixture thoroughly.
• Pour egg/cream mixture over the bread cubes and mix to distribute ingredients evenly. Allow bread mixture to sit about 15 minutes to absorb the liquid.
• Transfer half of the bread mixture to the baking pan; spread evenly over the bottom and press mixture down a bit. Top with half of the grated Cheddar cheese. Add cooked bacon pieces in an even layer over the cheese. Place the cooked spinach over the bacon; top with half of the remaining cheese. Finish with the rest of the soaked bread cubes, spread evenly and pressed down slightly. Sprinkle with the rest of the grated cheese. Cover and let strata sit at room temperature for 1 hour before baking.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake strata in preheated oven until set, about 45 minutes. Optionally, you can broil the strata for a minute or two to brown the top.

BACON CHEESE FRITTATA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
• Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

SPINACH, BACON & FETA FRITTATA

Steps:

• Place spinach in large microwaveable bowl; cover with waxed paper. Microwave on HIGH 1-1/2 min. or just until wilted. Place spinach in strainer; press to remove excess moisture. Cool.
• Heat oven to 350°F. Blend eggs and cream cheese in blender until smooth; pour into medium bowl. Add hash browns, feta, 2/3 of the bacon and spinach; mix well. Spoon into 9-inch pie plate sprayed with cooking spray.
• Bake 35 to 45 min. or until knife inserted in center comes out clean. Top with tomatoes and remaining bacon.

SPINACH-BACON FRITTATA

Steps:

• Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add onion and spinach, season with salt and pepper, and cook until onion is translucent, about 5 minutes.
• Add eggs and bacon, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

BACON CHEESE FRITTATA

Steps:

• In a bowl, beat eggs, milk, butter, salt, and pepper.
• Pour into a greased 11x7x2" baking dish.
• Sprinkle with onions, bacon, and cheese.
• Bake uncovered at 350 for 25 to 30 minutes or until a knife inserted near the center comes out clean.

SPINACH, BACON, AND GOAT CHEESE FRITTATA

Steps:

• Preheat the oven to 350 degrees F or preheat the broiler to medium-high. Heat the oil in a 9-inch nonstick ovenproof frying pan over medium heat. Add the pancetta or bacon and saute until golden, then remove with a slotted spoon; set aside. Add the shallots to the pan, lower the heat, and cook gently for about 10 minutes, until soft but not colored. Add the spinach and stir until just wilted, then remove from the heat.
• Lightly beat the eggs in a bowl, then stir in the pancetta or bacon, spinach and shallots, grated cheese, nutmeg, salt, and pepper. Put the frying pan back over low heat, pour in the egg mixture, and cook gently, without stirring, letting the eggs set slowly from the bottom up. After about 5 minutes, give the pan a little shake: the bottom half of the frittata should be set, with a layer of wet egg still on top.
• Dot the goat cheese over the top. If you're baking the frittata, place it in the oven for 5 to 10 minutes, until just set. Or put the frittata under the broiler, ideally not too close to the heat, for about 5 minutes. Let cool slightly (or completely) before slicing and serving.

POTATO, BACON AND SPINACH FRITTATA

Steps:

• Cut potatoes into 2cm cubes.Boil, steam or microwave until just tender,drain.
• Heat oil in a large non stick pan, cook bacon and onion until onion is soft. Add potatoes stir till browned slightly. Add spinach until just wilted.
• Whisk eggs and milk in large bowl.
• Pour egg mixture into pan, cook tilting, over medium heat until egg is almost set.
• Sprinkle frittata with cheese and place under grill until cheese is melted and browned lightly.

SPINACH, BACON, AND POTATO FRITTATA

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together eggs, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
• In a medium nonstick ovenproof 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 lettuce with dressing. Serve frittata with salad.