Bacon, Potato, and Spinach Frittata

I love breakfast foods. They are right up there with pasta dishes. Yet I have never been a huge egg fan. That is I have never really liked eggs by themselves. I believe that there really is no such thing as a type of food you don't like. You just have to know how to cook it the way you like it..

With that being said I love frittatas! Probably because I love veggies and you can put any kind of veggie you want into a frittata.

They also make delicious leftovers. You can eat it for breakfast or even pair it with some fruit for lunch! Yum.

what you need

oven proof skillet

10 eggs

1/2 C milk

bacon (however much you want)

half an onion diced

2 russet potatoes

1/2 C spinach

salt

pepper

thyme
1 C cheese

preheat you oven to 375.

Start off with that bacon. I cut mine all up into bite size pieces. Cook them at a medium heat to your desired crispiness. Paul and I like ours almost burnt. So crispy and crunchy and oh so good. When its a few minutes from being done throw in your diced onion. When its all cooked get the bacon and onion out with a slotted spoon. But leave all of that amazing grease in there.

Throw in those potatoes! stir them every once in a while. You want them to get a little crisp. This take about 5-10 minutes.

While your potatoes are cooking whip up the eggs, milk, salt, and pepper.

As you can probably tell there is a lot of milk in there.. Here's the deal I don't like using measuring cups. Why dirty another dish right? So I kind of put way too much milk in there.. so i just added a few more eggs!  No biggie. I think the only thing it really altered was the frittata was much more light and fluffy.. which I kind of liked. Also it took about twice as long to cook. So if you want a light and fluffy frittata double the milk and add about 3-4 more eggs.

Those potatoes should be starting to get a nice brown color on them. You want them to be fork tender so if they are still pretty hard just throw a lid on the skillet and check it every 2-3 minutes. I think mine became tender pretty quickly after I put the lid on.

Once the potatoes are tender throw in the spinach! I just did a couple handfuls.

When the spinach is all nice and wilted, which will take no time at all maybe about 2 minutes, throw in the bacon and onion you set aside a while ago! Mix all of those yummy ingredients together.

Then poor in the eggs. All of the grease just kind of floats to the top.. hello grease! You can season this to your little heart's desire. I used salt, pepper, and thyme. You can't go wrong with those. Maybe like a teaspoon of each? I don't know.. I'm telling you I hate measuring. Just eyeball it if you are a stud like me.. haha just kidding. It is probably more out of laziness..

Now comes my favorite part.. the cheese. You can use whatever kind of cheese that tickles your fancy. As for me I used a parmesan and asiago mix. Cook on the stovetop for another minute then put your skillet in the oven. Mine took about 28 minutes to cook. It depends on how much milk you used.. if you were a good kid and stuck to the recipe it should only take 10 minutes to cook. What I did to make sure it was done was wiggle the pan around. If the middle was still jiggly it's not done yet. If you wiggle the pan and it's firm it's done.

Isn't she beautiful? I just dabbed all of the extra grease with a paper towel but you can leave it there if you want. I won't judge you.