During the summer, dinners are lighter and sometimes I am just too plain tired to whip up a gourmet meal. But a frittata is a perfect dinner in the summer. Light and easy, it looks like I spent all day in the kitchen and you can use anything in the garden, the fridge for the frittata.
The latest one I made was bacon, spinach and cheddar cheese. Start cooking the bacon. I cut them in lardons or small pieces before I cook them.
Next remove the bacon, drain off all but two teaspoons of bacon grease and sauté ½ onion, diced, until it is slightly translucent.
Add ½ lb of spinach, freshly washed and carefully dryed from my garden and cook until wilted.
In a separate bowl, mix 8 eggs and ½ c. whole milk until well combined. Add salt and pepper to taste.
Pour the egg mixture into the frying pan with the onions and spinach. Sprinkle the bacon pieces in a well. Stir to combine but don’t stir again.
Cook for about 5 minutes on medium and the eggs start to set on the edges. Add the cheddar cheese on top and place the frying pan in a 450 degree oven for 10 to 15 minutes. Make sure the eggs are fully cooked, a knife comes out clean.
Pair with a salad and it is a perfect dinner for summer.