Spinach and Bacon Frittata

I made one of my most favorite dinners last night and it was so gratifying to see my kids gobble it down.  Okay, let me be honest, it was really so very gratifying because I am such a sick woman.  You see, this frittata's main ingredient?  RICOTTA.  Ha ha ha ha ha!!!  They ate it and had seconds!!  I could hardly look any of them in the eye because I was trying so hard not to laugh.  This will be our little secret, ok?

The only problem with this meal is the bacon.  Don't get me wrong, I love bacon.  Bacon holds a place of honor and prestige in my home.  But I had intended to omit the bacon so I could make a Meatless Monday meal.  When I started cooking and even just read on the ingredient list the word bacon, I knew there was no way in heck I was going to omit it.  Bacon has that strong of a pull on me.


Spinach and Bacon Frittata
Recipe from Everyday Food Magazine


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
spinach leaves

Preheat oven to 350. In a medium bowl, whisk together eggs, ricotta, Parmesan, 1 tsp. salt and pepper. Set aside.
In a medium nonstick ovenproof skillet, cook bacon over medium high head until crisp. Drain all but 1 tsp. of 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 (20 for me.)

Here's what I do sometimes to make it faster; I use the real bacon bits things instead of frying bacon, just a tablespoon or so and I use about a cup of frozen hash browns instead of the potatoes. It's all about convenience and time savings. This takes about 5 minutes to put together and 20 in the oven, so it's a really quick meal. AND DELICIOUS!!!  AND IT HAS RICOTTA!!!  AND BACON!!!