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Spinach, Potato, and Bacon Frittata

From

February/March 2006

Spinach, Potato, and Bacon Frittata

Frittatas are quick Italian open-faced omelets typically studded with potatoes, greens, and cheese—a real one-pan meal. While they are pretty easy to prepare, proper technique is everything. We started the frittata on the stovetop in an ovensafe skillet, then slid it under the broiler to finish. This ensured that both the top and bottom of the frittata were equally cooked and the interior was tender. We broiled the frittata until just lightly browned and the eggs were still a little runny. The eggs then cooked through from the residual, carryover heat. We used bagged baby spinach to save on prep and cook time. It didn’t need to be washed and wilted in an instant in a hot pan.

Serves 4

This hearty Italian open-faced omelet can be served hot or warm.

Ingredients

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