BLT Frittata Recipe

Adapted from Rachael Ray's recipe

Makes about 6-8 servings

3 tablespoons extra-virgin olive oil, 3 turns of the pan
6 ounces Canadian bacon, chopped
4 cloves garlic, chopped
3 cups fresh spinach, loosely packed
1 (15-ounce) can diced tomatoes, drained
12 extra-large eggs
1/3 cup half-and-half or milk
1 teaspoon salt
Black pepper

Preheat oven to 400 degrees F. Heat a 12-inch nonstick ovensafe skillet over medium high heat. Add oil, Canadian bacon, and garlic to the pan. When Canadian bacon browns at edges and begins to crisp, add spinach. Wilt spinach, stir in tomatoes. Beat eggs together with half-and-half. Whisk in salt and pepper. Pour eggs over fillings and let eggs set. Using a spatula, raise eggs off the bottom of the skillet, allow more of the liquid egg to settle. When the frittata has set, transfer to oven and cook 10 to 12 minutes until top is deep golden brown. Remove the frittata and let it stand 5 minutes. Cut into wedges and serve.

Notes: The original recipe calls for pancetta, and I highly recommend going this route if you have it. Pancetta is awesome. (And as Iggie's reminds us, pancetta is meat.) As it happened, I had Canadian bacon I needed to use, and I subbed in spinach for arugula because I had that, too. And it was great. We ate it for breakfast for several days, but it also makes a great brunch meal, too.

(photo by me)