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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
- 6 eggs, beaten
- 1/3 cup milk
- 4 slices bacon, diced
- 10 ounces frozen spinach, thawed and squeezed
- 2 cloves garlic, minced
- 1/4 cup red onion, finely chopped
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon fresh sage, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup mozzarella, shredded and divided
- 1 cup sharp cheddar, shredded and divided
- Preheat oven to 350 degrees.
- In a large bowl combine eggs, milk and half of each cheese; beat together and set aside.
- Heat a large ovenproof non-stick skillet over medium high heat and add bacon.
- Cook until crisp, stirring often, about 5 to 7 minutes. Remove with slotted spoon and drain on paper towel; set aside.
- To same skillet add spinach, garlic, red onion, rosemary, sage, salt and pepper. Cook stirring frequently about 3 to 5 minutes.
- Reduce heat to low and pour in egg mixture, gently stirring to evenly combine ingredients.
- Let cook just until edges begin to set, about 4 to 6 minutes.
- Place skillet in preheated oven and continue to cook about 15 minutes longer, until a knife comes clean when entered into the center.
- Top with remaining cheese the last 5 minutes of cooking to brown lightly.
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Spinach Recipe
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