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
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