Sunday Frittata

Some meals just send you right back to your younger years.  And for my husband, this frittata does just that.  His father used to make his family delicious frittatas, that he probably never thought his children would reminisce about in years to come. 

One Sunday morning we decided to give it a go, and it is now what we call our Sunday breakfast.  Filled with the best combination of ingredients, this frittata is sure to please adult or child.  Ketchup is optional.

What meal sends you back to that old house, table, and delicious memories? 

Sunday Frittata

 YIELD: 2 servings

ingredients:

4 eggs
1 -ounce grated Parmesan cheese
2 slices of uncooked bacon
6 fingerling potatoes, sliced about 1/4 inch thick
1/4 cup chopped yellow onion
1 cup baby spinach
kosher salt
freshly ground black pepper

 directions:

Preheat oven to broiling setting.

In a medium sized bowl, whisk together eggs, Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 

Heat a 10 inch, oven safe, saute pan over medium high heat.  Place the bacon in the pan, and cook until done.  Transfer bacon to a plate lined with paper towels, and drain pan, reserving 1 tablespoon of bacon drippings.  Add the potatoes to the pan and continue to cook on medium high until golden brown on both sides, about 7-8 minutes.  Add onion and spinach and cook down until veggies are tender.  Salt and pepper to taste.  Crumble in the bacon slices.  Pour in the egg mixture and give a quick stir with a rubber spatula.  Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with chives.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy.  Remove from pan and cut into 4 triangles. Serve immediately.


Note: This recipe can easily be doubled.  Use a 12-inch saute pan, and note that the cooking time will vary by doubling ingredients.  The frittata will come out slightly thicker.  

Recipe by Katelyn of Pisa Cake