Bacon, Cheese, & Spinach Frittata – Serves 4-6
1/3 cup heavy whipping cream
2 cups spinach, chopped / 1 8 oz box, defrosted and squeezed of excess liquid
7 slices of bacon, cut into small pieces with kitchen scissors
2 cups pre-cooked chicken, chopped into 1/2 in. pieces
1 small onion, chopped finely
16 oz chedder cheese, or cheese of choice
1 1/2 tsp salt & pepper (each)
Salt & Pepper to taste
Preheat oven to 400. Heat nonstick (oven proof) frittata pan on stove top at medium/high heat. Add bacon pieces and allow to crisp, stirring frequently. The bacon will seperate as it cooks, don’t worry! Remove bacon and drain off all but approximately 3 TBSP of bacon fat. Add onions to bacon drippings. While onions are softening, mix eggs, whipping cream, half of the cheese, salt and pepper in a bowl. Whisk until incorporated and not stringy. Add bacon back into skillet, along with spinach. Allow spinach to wilt and chicken to begin to heat through.
Once spinach has wilted, add the egg mixture by pouring over ingrediants in the skillet. Spread ingrediants through egg mixture with a wooden spoon, until everything is evenly distributed. Continue to cook on stovetop, without stirring, for approximately 2-3 minutes, or until the sides of the frittata are set. (You can tell this by taking a spoon to the side of the pan, if the eggs stays together and pulls away slightly, you are good to go. If it just displaces the liquid, it needs a bit longer.)
Once sides are set, transfer frittata into the preheated oven. Bake for 20-30 minutes, or until it is set in the middle. Remove to a cutting board and serve, hot, warm, or room temperature.