Bacon and Spinach Frittata
Brunch is easy and elegant with this bacon and spinach frittata. It comes together quickly; just cook the bacon, then mix everything together and let your oven do the work. We didn’t even wilt the spinach because we wanted it to give the frittata extra texture. If you do decide to wilt your spinach, just cook it in the pan with the rendered bacon fat. Don’t dirty another dish for it.
The smoky, rich flavor of our Roasted Garlic Smoked Salt stands up to bacon and is a great contrast against eggs. You can use this as a garnish, but be judicious, since the feta and bacon also add salt to this dish. Serve this with Grilled Asparagus with Green Goddess Dressing to keep it light and playful.
½ cup crumbled bacon
6 eggs
¼ cup milk
½ teaspoon Roasted Garlic Smoked Salt
1/8 teaspoon Black Pepper Fine Grind
2 cups chopped spinach
½ cup crumbled feta cheese
2 Tablespoons olive oil
1. Preheat oven to 400°F.
2. Cook bacon until it is very crispy. Chop and set aside.
3. Whisk together eggs and milk until thoroughly combined.
4. Stir Roasted Smoked Garlic Salt, Black Pepper Fine Grind, chopped spinach, and crumbled feta into eggs.
5. Coat the bottom of a 10-inch cast iron or other oven-proof pan with olive oil.
6. Pour egg mixture into the pan, and place in the hot oven.
7. Bake for 20 minutes or until the eggs are set.
8. Remove from heat and let it finish setting up for five minutes.
9. Garnish with extra bacon or feta, freshly chopped parsley, or sliced scallions.