Cheesy Bacon Frittata

Name: Cheesy Bacon Frittata with Spinach & Potatoes | 2 servings
Yield: 2 servings
Ingredients: 12 oz Potato; 4 oz Bacon; 1 Onion; 4 tbsp Cream Cheese; 4 Egg; 1 tsp Garlic Powder; 1/2 cup Italian Cheese Blend; 5 oz Spinach; Salt; Black Pepper; 1 tsp Cooking Oil; 1 tbsp Butter

with Spinach & Potatoes | 2 servings

By Recipe0 System

Nervous about making this egg-based Italian dish? Hakuna frittata! That’s what we always say anyway, because it’s so darn easy (and delicious). With just a few simple ingredients, this open-faced omelet is totally problem-free. Tender spinach, boiled potatoes, and sautéed onion are swirled in bacon fat and topped with a cheesy egg mixture. The skillet is sprinkled with bacon and more cheese, then covered on the stove until set. It’s as simple as that. No worries!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
4 oz Bacon
1 Onion
4 tbsp Cream Cheese
4 Egg
1 tsp Garlic Powder
1/2 cup Italian Cheese Blend
5 oz Spinach
Salt
Black Pepper
1 tsp Cooking Oil
1 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce. Dice half the potatoes into ½-inch pieces (save the rest for another use). Place in a small pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes; drain.
2

Meanwhile, heat a medium dry, preferably nonstick, pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Carefully pour most of the bacon fat into a small heatproof bowl (you'll use the reserved fat in step 5!), leaving a thin layer in the pan. Reserve pan.
3

Halve, peel, and thinly slice onion. Heat pan with reserved bacon fat over medium-low heat. Add a drizzle of oil, onion, and a pinch of salt and pepper. Cook, stirring occasionally, until softened and lightly browned, 4-7 minutes. TIP: If onion browns too quickly, add a splash of water. Turn off heat; transfer onion to a plate.
4

While onion cooks, place cream cheese in a medium microwave-safe bowl; microwave until softened, 25 seconds. Whisk in eggs, garlic powder, ¼ tsp salt, and pepper until combined (it’s OK if there are chunks of cream cheese!). Stir in half the Italian cheese blend. Once cool enough to handle, roughly chop bacon.
5

Once potatoes are finished cooking, heat a large drizzle of reserved bacon fat and 1 TBSP butter in pan used for onion over low heat; swirl in pan to coat sides. Once butter has melted, add half the spinach. Cook, stirring often, until slightly wilted, 30-60 seconds. Stir in remaining spinach and a pinch of salt and pepper; cook, stirring, until slightly wilted, 30 seconds more. Stir in potatoes and onion until combined. Stir in egg mixture (TIP: scrape the sides of the bowl to get as much as you can!), then sprinkle with bacon and remaining Italian cheese blend. Cover and cook, undisturbed, until eggs are set, 5-7 minutes.
6

Season frittata with salt to taste. Carefully cut in pan into 6 wedges. Divide between plates and serve.

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