Spinach-and-Bacon Frittata

By LaLaCooks

Ingredients

• 6 large eggs
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan
• Coarse salt and ground pepper
• 5 strips bacon, cut into 1/2-inch pieces
• 5 boiled potatoes, quartered
• 2 heads spinach
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons white-wine vinegar
• 1 head Boston lettuce

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Directions

Preheat oven to 350 degrees. In a medium bowl, whisk together eggs, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Boil the potatoes.
In a large saucepan, cover 2 pounds
small red new potatoes (about 21)
with cold water; season with coarse
salt. Bring to a boil, reduce to a
simmer, and cook just until tender
when pierced with a paring knife,
about 15 minutes. Drain and let cool.
Cover and refrigerate for later use.

Trim, wash, and dry 2 bunches spinach; roughly chop. Wrap in paper towels
and place in resealable plastic bags.
Refrigerate for later use.

In a medium nonstick ovenproof skillet, cook bacon over medium-high until crisp, 6 to 7 minutes. Drain all but 1 teaspoon fat from pan. Add potatoes and cook until warmed through, 2 to 3 minutes. Add spinach and toss until barely wilted, about 30 seconds.

Add egg mixture and stir until slightly thickened, about 1 minute. Transfer skillet to oven and bake until center is set, about 15 minutes.

Run a rubber spatula around edge of frittata and slide it onto a serving plate. Whisk together oil and vinegar; season with salt and pepper. Toss lettuce with dressing. Serve frittata with salad.

From Everyday Food,

September 2009