NYT Loaded Baked Frittata
Entrees
Ingredients
8 large eggs
1/2 cup whole milk
Kosher salt and black pepper
1/2 cup finely diced bacon
1 cup diced onion (from 1 small onion)
2 cups diced red or orange bell peppers (from 2 peppers)
1 (5-ounce) package baby spinach
4 ounces fresh goat cheese
Directions
Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside.
Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes.
Add onion, peppers and 1/2 teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.
Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven.
Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn’t jiggle. Cool on a rack for about 10 minutes.
Cut into wedges to serve warm or at room temperature.
Notes
To make into sandwiches, slide the frittata onto a cutting board. Cut to match the dimensions of your bread, trimming the rounded edges if needed. Sandwich between the bread and serve immediately or wrap tightly in foil, plastic wrap, or wax paper to pack for lunch. A sandwich assembled in the morning should be eaten by lunch.
Nutrition
Trans Fat: 0 grams
Fat: 15 grams
Calories: 230
Saturated Fat: 7 grams
Unsaturated Fat: 7 grams
Sodium: 502 milligrams
Sugar: 5 grams
Fiber: 2 grams
Carbohydrate: 8 grams
Protein: 15 grams