Although my youth breakfasts were mostly fried or scrambled eggs, I now like to do something a bit fancier. The finished bubbling, browned frittata is enough to feed eight people a conservative portion or a more substantial breakfast/brunch (or even lunch) for six. When my lover was down for New Year’s, I served it with mimosas for some friends.
Preheat broiler to low with the rack 6″ from the heat source. Heat a 10-12″ cast-iron skillet over medium-high and add in: 1 lb bacon cut into 1⁄2 inch squares, stirring occasionally with a wooden spoon until just crisp. Remove with a slotted spoon and pour off all but 1⁄4 cup of the fat. Reduce heat to medium-low, wait until the temperature drops, and sauté 3 minced cloves of garlic until barely golden.*
While cooking the bacon, rinse, remove stems and rough chop one large bunch of adult spinach.
In a separate bowl combine:
12 eggs
1 1⁄2 cups half and half
3⁄4 cup powdered parmesan cheese (picked through for lumps)
Small pinch of salt (the bacon will salt the dish greatly)
Teaspoon of ground pepper
*Add in the spinach once the garlic is sautéed, turning over in the oil and cooking until barely wilted. Add in the egg mixture and the cooked bacon pieces, stir with the wooden spoon to combine and cook over medium heat until 3⁄4 of the outer circumference is set (about 20 min.). Sprinkle the top of the frittata with 1⁄4 – 1⁄2 cup thinly SHAVED parmesan cheese. Transfer the skillet to the broiler and allow to broil until the top is set and golden brown (about 7 min.). Allow to cool slightly before cutting into pie slices. I served mine with some roasted fingerling potatoes, chopped parsley and Sriracha hot chili sauce.
