MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Loaded Baked Frittata
 Categories: Eggs, Greens, Vegetables, Dairy, Pork
      Yield: 4 Servings

      8 lg Eggs
    1/2 c  Whole milk
           Salt & black pepper
    1/2 c  Bacon; fine diced
      1 c  Onion; diced
      2 c  Bell pepper; diced
      5 oz Pkg baby spinach
      4 oz Fresh goat cheese

  Set oven @ 375°F/190°C.

  In a medium bowl, beat eggs, milk, 1 ts salt, and 1/2 ts pepper
  until smooth. Set aside.

  Put bacon in a 10 to 12" cast-iron or oven-safe nonstick skillet.
  Set over medium heat and cook, stirring occasionally, until
  browned, 4 to 5 minutes.

  Add onion, peppers, and 1/2 ts each salt and pepper and cook,
  stirring often, until onions are translucent, 6 to 7 minutes. Add
  the spinach a handful at a time, stirring after each addition, to
  wilt.

  Reduce heat to low and pour in the egg mixture. Stir well to evenly
  distribute the vegetables, then smooth the top. Drop small nuggets
  of goat cheese evenly on top. Transfer to the oven.

  Bake until the top is golden brown and the eggs are set, 20 to
  25 minutes. When you shake the pan, the eggs shouldn't jiggle. Cool
  on a rack for about 10 minutes.

  Cut into wedges to serve warm or at room temperature.

  Recipe by Genevieve Ko

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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