Good morning! All you need for this easy to make frittata is a cast iron skillet, eggs, cheese, bacon (optional, but why wouldn’t you add some smokey-salty-goodness?) and your favorite veggies.
- 3-4 slices Applewood-Smoked bacon
- 1 garlic clove, thinly sliced
- 1 cup broccoli florets, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon crushed red pepper
- 2 tablespoons water
- 1/2 – 1 cup fresh spinach, roughly chopped
- 7 eggs
- Sea salt
- 1/2 cup freshly grated Parmigiana-Reggiano cheese
- Green onions, garnish
Pre-heat oven to 350 degrees.
In an 8 inch oven-proof skillet, cook the bacon until crispy. Remove from skillet and drain bacon on paper towel lined plate. Remove the bacon grease from pan and add 1 tablespoon oil. Add the garlic and cook over medium heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 more minute. Add the water and season with salt and pepper. Cover and cook over medium heat until crisp-tender, about 2 minutes. Remove from heat and let cool.
In a bowl, whisk together the eggs and 1/4 teaspoon each of salt and pepper. Add the broccoli, bacon, chopped spinach and stir together. Add 1 tablespoon of oil to skillet and heat over medium heat. Pour frittata mixture to the skillet, reduce heat to low and cook until sides have set, about 3 minutes.
Sprinkle cheese over mixture and transfer the skillet to the oven and bake until center is set, about 10-12 minutes.
Garnish with more cheese and green onions. Serve immediately.