Spinach Frittata

My kids beg for this dish, and I'm happy to oblige especially because of the spinach. And what goes better with spinach than bacon!

Ingredients

3-4 Tbsp. of olive oil

½ yellow onion chopped

1 package baby spinach

6 pieces of lower sodium bacon

2 cups frozen hash browns

8 eggs

¼ cup milk

pepper to taste

Cook or bake the bacon as directed on the package until crisp. Place cooked bacon onto a plate covered with paper towels. Blot the bacon on top with additional paper towels to soak up any extra grease. Then break the bacon into small pieces, and set aside.

Rinse the spinach. Cook over medium-low heat, drain, and set aside.

Heat the olive oil in a skillet over medium-high heat. Cook the hashbrowns and onions until wilted, but not brown or crisp. Add more oil as needed. Add the bacon and spinach and stir gently. Lower the heat to medium low.

Preheat the oven to broil.

Using a whisk, beat the eggs, milk, and pepper in a large bowl. Pour the egg mixture into the vegetable mixture in the pan. Scrape the pan until the egg starts to set on the bottom and top (about 6 - 8 minutes).

Place the pan into the oven, and broil 3 - 4 minutes, until lightly browned and fluffy. Cool for about 5 minutes, cut into 8 pieces, and serve.

Makes 4 servings.

Comments

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