If you’ve spent any time at all hanging around this blog you’ll know that I love frittata. Just like the omelet, frittata’s offer a nearly unlimited choice of ingredients and variations on a theme. Anything this versatile should be celebrated, and I do every time I’m offered the chance. This time was no different.

This dish features some of the ingredients I had lying about the fridge in need of usage. The spinach was nearing the end of its days, the feta was getting close to expiration and the bacon… Well, let’s just say what wasn’t used here went to the local trash collector. They say that necessity is the mother of all invention. In this case necessity was the mother of inspiration, and I thank her profusely for the nudge.

Regardless of the nudge from my cooking muse, I wasn’t too sure this particular combination ws going to work well. I shouldn’t have worried. The salty taste of the bacon played incredibly well with deep rich flavor of the feta and the spinach just served to tie everything together into something amazing. If you happen to have this combination of ingredients around, I highly recommend you give it a shot.

Spinach Bacon and Feta Frittata

Ingredients:

• 6 eggs
• 8 oz. fresh spinach
• Approx 3/4 cup crumbled feta cheese
• Approximately 1/2 lb bacon, chopped
• Salt and pepper to taste
• 6 tbsp milk
• 4 tbsp extra virgin olive oil

Method:

Preheat oven to 425°F

Heat a large skillet over medium heat. Add bacon and cook, stirring often, until cooked through, approximately 10 minutes.

Remove bacon from skillet sith a slotted spoon or skimmer, reserving grease im pan, and set aside on a paper towel to drain.

Add spinach by handfuls and allow to wilt down. Continue adding spinach by the handful, stirring frequently, until all spinach has been added and is wilted. Remove spinach from pan and place with the bacon.

Remove bacon grease from skillet and discard. Add olive oil to skillet and return to heat.

In large bowl, beat eggs and milk together. Add the cheese and all remaining ingredients, mix well. Pour mixture into skillet and allow to sit over flame until eggs begin to bubble. Place skillet in oven and cook until eggs are set and have tripled in volume, (They will look “Poofy” and slightly brown on top.) approx 15 minutes.

Let rest for 5 10 minutes and serve in wedges.

What I would have done differently had I thought of it at the time:

I don’t think I can find anything I’d like to change, this was simple, elegant, beautiful and tasty. Of course I’ll have to do something differently the next time I make a frittata, I just can’t help myself!

Links to other recipes like this:

• Spinach Frittata Recipe, from Simply Recipes
• Spinach and Mushroom Frittata, from US!
• Spring Frittata with Peas, Leeks and Zucchini Recipe, from Ms. Adventures in Italy
• Farfalle Frittata, also from US!

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