My mom is the best. She has chickens that she hatched in an incubator in her house. You would have thought she sat on the eggs herself, as proud as she was the day they hatched.
Now she has gobs of eggs, and guess what? She freely shares. :) Lucky me!
I happily helped her use up 8 of the eggs in this delicious recipe. Original here; I made a couple of small changes (I just can't help it...).
Spinach, Bacon, and Goat Cheese Frittata
1 tablespoon canola or grapeseed oil
3 ounces bacon, diced small
4 green onions, white and light green parts, and some of dark green, chopped
3 cups fresh spinach leaves (torn smaller if they are large)
1/4 cup fresh grated Parmesan
a few gratings of fresh nutmeg
salt and pepper to taste
1/2 cup crumbled soft goat cheese
Preheat oven to 350 degrees. Heat the oil over medium heat in a 9 inch oven proof nonstick pan (I used a regular stainless steel pan which was harder to clean, but not really a big deal). Add the bacon and saute until golden, then remove to a paper towel with a slotted spoon. Add the green onions to the pan, lower the heat, and cook gently for about 4-5 minutes until soft. Add the spinach and cook, stirring, until wilted. Remove the pan from the heat.
Whisk the eggs in a bowl until smooth, then stir in bacon, green onions and spinach, grated Parmesan, nutmeg, salt, and pepper. Place the pan back over low heat, and pour in the egg mixture. Cook gently, without stirring, letting the eggs set on the bottom. After about 5 minutes, or when the bottom half of the frittata is set, dot the surface with the goat cheese. Yes, it seems like a lot, but you will be happy for this. Bake the frittata for 5-10 minutes, until just set. Let cool for a few minutes before slicing into wedges and serving.