But a couple of years ago I started to reform my view of eggs, gradually but nonetheless still reformed. I still won't eat an egg all by itself, be it fried, scrambled, boiled, or poached, but if you disguise the egg with enough fillings, I will love it! I mean truly, there has to be a considerable amount of other stuff in my egg besides the egg, otherwise no thanks, but hey at least it's a start.
When I saw Eating Out Loud was starting a new food event called Food Fight, I said what fun! The theme for this first Food Fight is eggs, so needless to say, I was going to have to use one of my well disguised egg recipes in which eggs were still the feature of the dish. So like I said, over the last couple of years I have started to come to terms with eggs, and this is one of my favorite ways to disguise them.
Maria’s Potato, Bacon, & Spinach Frittata
First, fry in a large skillet:
½ cup bacon, chopped (use more or less if you like)
Once the bacon is nicely browned, allow bacon to drain on a paper towel on a plate. Dispose of bacon grease.
In the skillet that you fried the bacon in, after you get rid of the bacon grease, add:
2 Tbl oil
to the pan and heat it back up.
Add and fry till soft a brown:
2 medium sized potatoes, chopped into smaller pieces
As the potatoes start to brown, add in:
1 red onion, chopped
Once potatoes are thoroughly cooked through, add the bacon back into the skillet. Also add:
1 cup frozen spinach
While the bacon and vegetables fry, prepare the egg mixture. In a medium mixing bowl, combine:
3 Tbl milk
fresh ground pepper
1 tsp basil leaves, dry
½ tsp oregano, dry
1 tsp garlic powder
After all of the vegetables and bacon in the skillet are cooked though, sprinkle on top:
1 cup grated cheddar cheese
Preheat oven to 400°F. Then pour egg mixture over top of cheese and veggie/bacon mixture. Continue to cook over stove top heat for 5 minutes, and then transfer the whole skillet to the preheated oven. Bake for 30 minutes or until firm and no longer runny in the middle.