Bacon, Spinach & Potato Frittata

This classic frittata recipe is a delicious brunch, lunch, or dinner dish. Serve with a side salad and/or some sprouted grain toast. So good!

INGREDIENTS

• 12 oz baby red potatoes, halved
• 6 slices bacon
• 1 medium onion, chopped
• 2 cups chopped fresh spinach
• 8 large eggs, lightly beaten
• Salt & pepper to taste

DIRECTIONS

1. Preheat your oven to 350ºF/177ºC.
2. Place the potatoes in a medium saucepan with just enough lightly salted water to cover them. Bring to a boil over medium-high heat and then lower heat to a simmer and allow to cook until barely tender, about 10 minutes. Drain and set aside.
3. While the potatoes cook, place the bacon in a large ovenproof skillet and cook until browned, about 6-8 minutes. Remove bacon from skillet and allow to drain on a paper towel. Remove all but about 1 Tbsp of the fat from the skillet.
4. Add the onion to the skillet and sauté for 5-6 minutes, until it begins to soften. Add the spinach and let cook 2-3 minutes, until it begins to wilt. Stir in the cooked potatoes and bacon, and lower the heat to medium-low.
5. In a medium bowl whisk the eggs along with ¼ tsp each salt and pepper. Pour the eggs over the potato mixture in the skillet. Allow to cook over medium heat for about 5 minutes so the bottom begins to set.
6. Place the skillet in the oven and let cook for about 30 minutes, until the eggs set. Remove from the oven, cut into wedges and serve. Delicious!