BLTs Meets Breakfast

I love making eggs. They are versatile, delicious, and a great source of protein. And when time is short, they make a meal in minutes. On their own, eggs can be ready in under five minutes, but most of us would prefer having them as part of a larger meal. When that meal can be in one skillet, there's a little magic happening:

This particular frittata is inspired by one of my favorite sandwiches: the BLT. This dish is packed with bacon and tomatoes. Standing in for the lettuce is fresh spinach, which I often substitute in the sandwich, too. It cooks up beautifully and lends a dark, emerald green streak to the pan. Instead of mayo, I crumble a bit of tangy goat cheese into the pan and surround it all with a creamy egg mixture.

The key to a perfect frittata is using a spatula to gently lift the edges of the egg as it cooks and allowing the runny egg from the top of the dish to flow to the bottom of the skillet and cook there. Then, when the top seems devoid of puddles of egg and the fillings are very visible, give the skillet a few minutes under the broiler. This cooks the remaining egg and gives the entire dish a beautiful, puffy texture. Then it's just a matter of slicing it up and serving it alongside your favorite salad and a glass of chilled wine. And you get all of this in about twenty minutes! What's stopping you?

Sandwich Frittata

  • 3 slices thick-cut smoked bacon, cut into bite-sized pieces
  • 8 oz. fresh spinach
  • 1 large tomato, chopped
  • 2 oz. crumbled goat cheese
  • 5 eggs
  • 1/4 c. milk

In a large, nonstick, oven-proof skillet, fry the bacon until crisp. Drain off the fat (I like to save mine for another use) and add the spinach to the bacon in the skillet. heat over medium heat and stir until the spinach is wilted. Add the tomato and goat cheese and simmer for 3 minutes.

In a bowl, whisk together the eggs and milk. Carefully pour the mixture over the bacon, cheese, and vegetables. Using a spatula, gently lift the edges of the egg as is cooks to allow additional egg to flow to the bottom of the skillet. When most of the egg has been cooked this way, place the skillet under the broiler for about 3 minutes to cook the remaining egg on the surface of the pan. Slice the frittata into wedges and serve immediately.

  • Yields: 4-6 servings
  • Preparation Time: 20 minutes

Comments

I made this for lunch and it was DELICIOUS!

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