Author Notes
In our home frittatas and quiche are always a real easy way to use up ready-to-use ingredients as well as left-overs. Although our little girl loves most foods these creations are still simple ways to get the good healthy stuff in her! —JennT1981
Ingredients
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6
eggs, beaten
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1/3 cup
milk
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4
slices bacon, diced
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10 ounces
frozen spinach, thawed and squeezed
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2
cloves garlic, minced
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1/4 cup
red onion, finely chopped
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1 teaspoon
fresh rosemary, minced
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1 teaspoon
fresh sage, minced
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1/2 teaspoon
salt
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1/4 teaspoon
pepper
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1 cup
mozzarella, shredded and divided
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1 cup
sharp cheddar, shredded and divided
Directions
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Preheat oven to 350 degrees.
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In a large bowl combine eggs, milk and half of each cheese; beat together and set aside.
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Heat a large ovenproof non-stick skillet over medium high heat and add bacon.
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Cook until crisp, stirring often, about 5 to 7 minutes. Remove with slotted spoon and drain on paper towel; set aside.
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To same skillet add spinach, garlic, red onion, rosemary, sage, salt and pepper. Cook stirring frequently about 3 to 5 minutes.
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Reduce heat to low and pour in egg mixture, gently stirring to evenly combine ingredients.
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Let cook just until edges begin to set, about 4 to 6 minutes.
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Place skillet in preheated oven and continue to cook about 15 minutes longer, until a knife comes clean when entered into the center.
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Top with remaining cheese the last 5 minutes of cooking to brown lightly.
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