- 3 thick cut slices bacon - chopped
- 6 oz. cherry tomatoes - halved
- 8 oz. Egyptian spinach, regular spinach, or kale - chopped
- 4 large eggs
- ¼ cup heavy cream
- Salt & pepper - to taste
- ⅔ cup finely grated cheese - I used Pleasant Ridge Reserve
Fry the bacon until crisp in a large, ovenproof, nonstick skillet or sauté pan over medium-high heat. When the bacon is cooked, lower the heat to medium and add the halved cherry tomatoes and Egyptian spinach or similar green. Toss to coat in oil and wilt the greens. Turn off the heat, but leave the pan on the stove.
In a large bowl, whisk the eggs, heavy cream, and salt & pepper until the mixture is homogenous and light yellow in color. Carefully pour the mixture into the skillet and set the heat to medium low. Lift the edges of the egg mixture to allow the wet parts of it to run underneath. Keep doing this until the top is not wet, but looks lightly damp and a little glossy. Remove from the heat and sprinkle evenly with the cheese.
Set the oven to broil and broil the frittata for 2-3 minutes until the eggs are fully cooked and the cheese is melted and a little crisp. Slice the frittata and serve alongside seasonal fruit.
- Yields: 3-4 servings
- Preparation Time: 30 minutes