Bacon and Tomato Frittata

I really liked this one! I love cooking with eggs and this was a fresh change for dinner. This would be great served at a brunch though. The colors are very pretty. I did half the recipe below though but used 7 eggs (instead of 6). I also sauteed the tomatoes and spinach for about 2-3 minutes before adding them. This is perfect for Spring. Publix has bacon and eggs on sale this week. I grabbed the produce from my local farmers market. And I got some beautiful plants too. Let's see how long it takes me to kill them!



8 slices bacon, cut into 1/2-inch pieces
3 medium red potatoes, cut into 1-inch cubes (about 3 cups, 1 lb.)
1/2 teaspoon kosher salt (the only salt I use)
1/2 teaspoon black pepper (yes, mine comes from a can)
1 cup baby spinach, coarsely chopped
3/4 cup cherry tomatoes (or 1 medium tomato, chopped)
1 cup shredded mozzarella
12 eggs, slightly beaten
parmesan cheese
additional bacon and tomatoes for garnish

In a 12-inch ovenproof skillet, cook bacon pieces until crisp. With a slotted spoon, remove bacon to paper towels. Drain off all but 2 tablespoons of drippings from pan.

Carefully add potatoes, salt and pepper. Cook, stirring occasionally, about 10 minutes or until potatoes are just tender. Remove from heat.

Top potatoes with bacon, spinach, tomatoes and mozzarella. Pour eggs over mixture. Bake uncovered in a 350 degree oven for 15-17 minutes or until center is just set.

Place on wire rack; immediately sprinkle with parmesan cheese. Let stand 10 minutes.

To serve, cut into 8 wedges. Season to taste with additional salt and pepper if needed. Garnish with additional bacon and cherry tomatoes.



Enjoy!


(adapted from a Publix publication)