Frittata Lorraine
"A crustless quiche lorraine; eggs, onions, bacon, spinach. Yum! Or, swap in your favorite ingredients. Note: low fat milk can be used in place of half and half, but the frittata may not puff up."
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 tablespoon extra virgin olive oil
- 1⁄4 large onion, chopped
- 1⁄2 lb turkey bacon, chopped
- 8 ounces frozen chopped spinach, thawed
- salt and pepper
- crushed red pepper flakes
- 6 large eggs
- 1⁄2 cup half-and-half
- 1⁄4 cup sharp cheddar cheese
directions
- Pre-heat oven to 350 degrees.
- Heat olive oil over medium heat in oven safe skillet (most are oven safe up to 400 degrees, check with manufacturer).
- Add onion and bacon, cook for about 5-7 minutes or until bacon is crispy and onion soft.
- Make sure spinach is drained of excess water and add to onion/bacon mixture along with salt & pepper and red pepper flakes (to taste).
- Whisk eggs, cream, and cheese together in small bowl until well combined and frothy.
- Pour eggs over onion/bacon/spinach.
- Bake in 350 degree oven for 10-15 minutes or until eggs have set up.
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Reviews
-
This was very good! My only complaints are that the prep took closer to 20 minutes, and the cook time turned out to be 24 minutes for me. I did double the amount of cheese I included, and I also added a couple roasted red potatoes that I wanted to use up. They proved to be a nice addition. I did drain most of the bacon grease, since I didn't have turkey bacon, and had to use regular bacon. (Maybe that takes longer to crisp, giving me the longer prep?>) Overall, I like this recipe, and (after the first slice), it came out of the pan beautifully.
