This one's for you, Brandi

I found this recipe on the back of my package of Farmland All Natural Uncured Bacon. It's kinda like a quiche minus the crust, like you were talking about on OWOA. I made it this evening and we tore it up! So yummy!!! My alterations are italicized.


Mediterranean Frittata

6 slices of Bacon, cut into 1 1/2 inches
6 large eggs
1/4 t minced garlic (I pressed 2 cloves instead; I love garlic)
1/2 C (2 oz.) crumbled feta cheese with sundried tomatoes and basil (mine was minus the tomatoes and basil)
4 C (about 5 oz.) fresh spinach (I used half a box of frozen spinach)
1/2 C chopped fresh mushrooms
2 T finely chopped red onions

1. Place oven rack in center of oven; heat broiler. Cook bacon in 10-inch ovenproof nonstick skillet over medium-high heat until done but not crisp. Remove bacon from skillet and drain on paper towels.

2. Whisk together eggs and garlic; stir in cheese. Set aside. (I added some salt and pepper in this step)

3. Stir-fry spinach, mushrooms and onion in bacon grease remaining in skillet over medium heat until spinach wilts (again, I added a bit of salt). Stir in bacon, egg and cheese mixture until evenly combined. Cook until eggs are done on the bottom.

4. Place skillet on center rack in oven. Broil until eggs are set and just begin to brown around the edges of pan, about 3 minutes.

Makes 4 servings.



Here's what it looked like when I took it out of the oven:



Notice the serano peppers I'm sauteing in the background for some homemade salsa. Mmmm . . . that turned out really nice as well.

I topped a slice of the frittata with some cheddar cheese and salsa, giving it a latin twist.



I'm TOTALLY making this recipe again and it's so easy to add different things to get different flavors. Hope you enjoy!