Spinach Frittata with Bacon and Goat Cheese
A goat cheese and spinach frittata is a great way to use bacon lardons. It's an easy weekend breakfast recipe.
Servings: 2 People
Ingredients
- 2 slices extra thick-cut bacon
- 6 large eggs
- Kosher salt and freshly ground black pepper (to taste)
- 1 tablespoon unsalted butter
- 1 shallot (minced)
- 1 cup roughly chopped baby spinach leaves (rinsed and shaken dry in a colander)
- 3 tablespoons crumbled goat cheese
Instructions
- 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 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.
Notes
You can make the lardons ahead of time and keep them at room temperature in a tightly sealed container for a day or refrigerate for up to 5 days. Bring to room temperature before using, or warm in a low oven or over low heat in a pan. You could also saute the spinach and crumble the goat cheese ahead of time.
You can store leftover frittata in an airtight container in the fridge for about 5 days. Enjoy at room temperature, chilled, or reheat in a microwave, or a 300-degree oven for about 5 minutes until heated through.
You can also make the frittata several hours ahead of time and keep it at room temperature. Serve at room temp, or reheat it in the oven before serving.
Nutrition
Calories: 457kcal | Carbohydrates: 4g | Protein: 26g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 540mg | Sodium: 517mg | Potassium: 379mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2511IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 3mg