Friday’s Frittata
Friday’s Frittata
Frittatas are wonderfully adaptable. Slices of this family-sized omelet can be served hot or cold, for breakfast, lunch or dinner. Hemingway put frittatas in between slabs of country-style bread for hearty sandwiches. This flavorful version might be best if it goes right in your mouth.
Ingrediënten
Serves 4-6
- 4 slices bacon coarsely chopped (about 1 cup)
- 1 small onion diced (about ¾ cup)
- 1 clove garlic minced
- 8 cups baby spinach washed and drained
- 1 tablespoon butter
- 6 large eggs
- 3 tablespoons milk
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons minced fresh chives
- ¼ cup shredded Parmesan cheese
- Sour cream and hot sauce optional
Instructies
- Place oven rack in the middle of the oven and preheat the broiler.
- Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes.
- Transfer to paper towels, reserving rendered bacon fat in the skillet.
- In the same skillet cook the onion and garlic until softened, 5 minutes.
- Transfer the onion mixture to a bowl.
- Cook the spinach in the skillet until it is wilted and tender, about 2 minutes.
- Work in batches if necessary.
- Transfer the cooked spinach to a colander and squeeze out as much liquid as possible.
- Chop the spinach and add it to the onion and garlic mixture.
- Melt the butter in a large, ovenproof skillet over medium-high heat.
- In a bowl, whisk the eggs, milk, salt, and pepper together and pour into the skillet.
- Gently stir in the spinach, onion, bacon, and minced chives.
- Cook until the eggs are almost set, about 5 minutes, occasionally lifting up the edges of the frittata and tilting the pan so the uncooked egg mixture flows underneath.
- Sprinkle cheese over the top of the eggs and place the skillet in the oven.
- Broil until the frittata is set and the cheese begins to brown, about 3 minutes.
- Cut the frittata into wedges and serve immediately with sour cream and hot sauce alongside.
