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Spinach, Potato, Bacon & Goat Cheese Frittata

September 27, 2011

Several months ago, a friend of mine brought a delicious frittata to a Bible study potluck. It was the first dish on the table to be completely eaten and gone, even before everyone had gotten a first serving! I came home raving about this wonderfully savory frittata to Will, at which point he insisted we make it. A few days later, I attempted to recreate her delicious dish for dinner (who says you can’t have frittata for breakfast and dinner?!). The flavor was good, just as I remembered, however, I don’t own a nonstick pan, and I think a nonstick pan is one of the key factors in making this dish really work. Otherwise, you end up with a stuck mess on the bottom of your pan, like I did! A frittata is a very versatile dish, in that you can serve it warm out of the oven, or at room temperature. Either way, get ready for it to disappear quickly!

Spinach, Potato, Bacon, & Goat Cheese Frittata


4 cups fresh spinach

1 lb. red potatoes, diced in 1/2-inch pieces

7 slices bacon, cut into bite-sized pieces

10 eggs

3 Tablespoons half and half (you could also use milk)

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup goat cheese, crumbled


Adjust oven rack to top of oven and set to broil.

Place spinach in saute pan over medium high heat, cooking until wilted. Take off heat and allow to cool, squeezing out excess liquid. Cook potatoes in microwave, then dice into bite-sized piece. Cook bacon until crispy, and cut into bite-sized pieces.

Whisk eggs, half and half, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in bowl until combined. Add spinach, potato, and bacon to egg mixture, mixing thoroughly. Melt butter in a saute pan (preferably nonstick) over medium heat. Once butter begins to foam, pour egg mixture into pan. Drop 1/2 cup of goat cheese evenly into the egg mixture in the pan. Turn heat down to low. When the eggs have set and thickened, and only the surface is runny, run the skillet under the broiler for a minute or two, or as soon as the frittata “sets.”

Note: A frittata can also be cooked completely in the oven. Place egg mixture into a round, buttered baking dish. Bake in oven heated to 350 degrees for 15 minutes, or until frittata is no longer runny.

Serve and enjoy!

4 Comments leave one →
  1. misspublished permalink
    October 5, 2011 1:26 pm

    I love wondering what you will eat next.

  2. October 25, 2011 3:00 pm

    This looks like a slice of heaven to me! Delicious!

    • January 7, 2015 12:56 am

      Which came first, the problem or the soilnuot? Luckily it doesn’t matter.


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