Recipe Index

Ingredients

• 10 eggs
• 2 tbsp milk ((any))
• 1/2 tsp salt and pepper
• 1 tsp oil
• 10oz bacon (, chopped)
• 2 garlic cloves (, minced)
• 1 tbsp butter
• 2 big handfuls baby spinach
• 1 1/2 cups mozzarella cheese (, shredded (or other melting cheese))
• More cooked chopped bacon and spinach, (for garnish as pictured)

Method

1. Heat the oven to 350°F before you start cooking the frittata filling.
2. Whisk the eggs, milk, salt and pepper together in a bowl until the yolks and whites are fully combined.
3. Heat the oil in a well-seasoned or non-stick skillet, about 10 in across, over medium-high heat, add the chopped bacon and cook it until it is almost golden.
4. Add the minced garlic and cook for 30 seconds, then add the baby spinach and toss it until it just wilts and the bacon finishes turning golden.
5. Turn the heat down to medium, lift about a third of the bacon and spinach mixture into a bowl for the topping, and swirl the butter around the base of the pan.
6. Pour in about two thirds of the egg mixture, scatter over half the shredded mozzarella, then pour in the remaining egg mixture.
7. Scatter the reserved bacon and spinach over the surface, followed by the rest of the mozzarella.
8. Cook the frittata on the stove for about 3 minutes until the sides are just set but not golden, checking the edge with a knife.
9. Transfer the skillet to the oven for 8 minutes until the centre is just set and the mozzarella on top has melted.
10. Rest the frittata for a few minutes in the pan, then slice it into wedges and serve.

Prep: 5 min · Cook: 20 min · Total: 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data