1cuproughly chopped baby spinach leavesrinsed and shaken dry in a colander
3tablespoonscrumbled goat cheese
Preheat the broiler and set the rack so that it is about 5 to 6 inches away from the heat source.
Slice the bacon crosswise into 1/3-inch strips. Place a 7 to 8-inch ovenproof skillet, preferably nonstick, over medium-low heat and add the bacon. Cook, stirring occasionally, until the bacon is browned and crisped, about 6 minutes, then transfer it with a slotted spoon to a paper towel lined plate. Pour off the fat from the pan.
In a medium bowl, beat the eggs with salt and pepper.
Heat the butter in the same skillet over medium heat until melted, then add the shallot and sauté for 4 minutes until golden and slightly softened. Add the slightly damp spinach, season with salt and pepper and sauté until the spinach is barely wilted.
Pour the eggs into the pan and stir to combine. Let the eggs cook undisturbed for 1 or 2 minutes, until the bottom is set, then use a rubber spatula to lift the sides of the frittata and let the uncooked egg on top to run underneath the cooked bottom of the frittata. Sprinkle the bacon lardons and the goat cheese over the top of the frittata and transfer it to the broiler. Broil for just a minute or so; keep an eye on the frittata and take it out when the top has just set, but don’t allow it to get more than very lightly golden brown.
As you can see, I am pleased to be working with Cameron’s Coffee for this blog post. Working (for compensation) with brands I like and want to recommend is what allows me to keep this blog going, and I hope you will consider supporting these companies!