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

Title: Loaded Baked Frittata
Categories: Eggs, Greens, Vegetables, Dairy, Pork
Yield: 5 servings

8 lg Eggs
1/2 c Whole milk
Salt & black pepper
1/2 c Fine diced bacon
1 c Diced onion
2 c Diced bell pepper
5 oz Pkg baby spinach
4 oz Fresh goat cheese

Set oven @ 375 375ºF/190ºC.

In a medium bowl, beat eggs, milk, 1 teaspoon salt and
1/2 teaspoon 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 teaspoon 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.

By: Genevieve Ko

Yield: 4 to 6 servings

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

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