Spinach and Bacon Frittata

This recipe is from the latest Everyday Food and it is FANTASTIC!!! I was going to make it without the bacon to have a meatless meal, but who am I kidding? This is bacon we're talking about here. I can't read the word bacon as an ingredient and not add it, it just wouldn't be right. The kids LOVED this and wanted me to make more, like NOW, but I didn't have any more ricotta.


Ingredients:

6 large eggs
1 cup ricotta cheese
1/4 cup grated Parmesan
coarse salt and ground pepper
5 strips bacon, cut into 1/2 inch pieces
5 boiled potatoes
spinach leaves

Preheat oven to 350. In a medium bowl, whisk together eggs, ricotta, Parmesan, 1 tsp. salt and pepper. Set aside.
In a medium nonstick ovenproof skillet, cook bacon over medium high head until crisp. Drain all but 1 tsp. of fat from pan. Add potatoes and cook until warmed through, 2 to 3 minutes. Add spinach and toss until barely wilted, about 30 seconds.
Add egg mixture and stir until slightly thickened, about 1 minute. Transfer skillet to oven and bake until center is set, about 15 minutes (20 for me.)

Here's what I did different to make it faster; I used the realbacon bits things instead of frying bacon, just a tablespoon or so and I used about a cup of frozen hash browns instead of the potatoes. I was thinking convenience and time savings. This takes about 5 minutes to put together and 20 in the oven, so it's a really quick meal. AND DELICIOUS!!!

Recipe from Everyday Food Magazine.