What do you call a quiche without a crust? Why, it’s a frittata of course! Personally, I’ve never really been all that crazy about the crust part anyways, so I can save myself some time and calories by making this easy and inexpensive variation. If you’ve got lots of eggs on hand, you’ve got the makings of an easy meal – play around and make the type you like the best with seafood,veggies or cheeses. All make wonderful frittatas, and by combining them and playing with the spices, the possibilities are endless.
Cat’s Spinach & Bacon Frittata
1 onion, minced
6-8 slices bacon, cut into small pieces (I use my kitchen scissors/shears)
1 package frozen spinach (thawed)
8 eggs, beaten well
grated cheddar cheese to cover the top
In a medium frying pan, saute the onion and bacon together, until both are beginning to brown. Next add the spinach, turn off heat, and mix in to incorporate. Spray a large deep-dish pie plate with cooking spray, and add the bacon and onion mixture, and spread evenly. Pour eggs over top. Place in a 350 degrees oven for about 30 minutes. Remove from oven, top with grated cheese, and place back into oven to melt cheese. Remove from heat, and allow to set for about 5 minutes before slicing.
This makes an ideal brunch dish, or works as a quick supper too if paired with a salad and fresh bread.