From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Spinach and Bacon Frittata.
Ingredients:
6 eggs, beaten
1 oz parmesan cheese, grated
½ tsp McCormick coarse black pepper
1 tsp butter
½ C chopped spinach
½ C bacon, jalapeno or pecan wood smoked work great
1 Tblspn fresh parsley, chopped
Preparation:
Preheat oven to broil setting
In a medium bowl, using a fork, blend together the egg, parmesan cheese, pepper, and a pinch of kosher salt.
Heat a 12 inch non stick, oven safe sauté pan over medium heat.
Add butter to the pan and melt. Add spinach and cooked jalapeno bacon to pan and sauté for 2-3 minutes. Pour egg mixture into pan and stir with a rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with fresh parsley.
Place pan into oven and broil 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into six servings. Serve immediately, with fresh fruit or a muffin for a great brunch dish!
