A frittata is an Italian-style flat omelet that's baked in a skillet. This frittata recipe features spinach, bacon and cheddar cheese. It's perfect for holiday brunches or other special occasions — even dinner.
For this frittata recipe we cook everything in a cast-iron skillet because it can be heated on the stovetop and then transferred to the oven where the cooking is finished. But any other large skillet that is safe for both stovetop and oven should be fine.
1/2 pound bacon, cut into pieces
1 (10 oz.) package chopped frozen spinach, thawed and squeezed dry
10 eggs, lightly beaten
2 tablespoons milk
1/2 cup grated Cheddar
Salt and pepper
1. Preheat oven to 400°F. In a large ovenproof, nonstick skillet, cook bacon over medium-high heat, stirring often, until crisp, about 10 minutes. Drain on paper towels.
2. Pour off fat from skillet. Spread spinach in the bottom of a skillet.
3. In a large bowl, combine eggs, milk and cheese; season with salt and pepper. Blend well and pour over spinach. Scatter bacon over mixture. Cook over medium heat, lifting sides of frittata with a spatula to let uncooked egg flow underneath, until lightly browned around edges, about 5 minutes.
4. Transfer skillet to oven and bake, uncovered, until puffed and lightly browned on top, about 10 minutes. Gently shake the pan to loosen. Cut frittata into wedges and serve with a salad and toast.