Bacon and Spinach Frittata

Instructions

1. Step 1

   Preheat the oven to 190°C.

2. Step 2

   Whisk the eggs, milk, Parmesan cheese, salt, and black pepper in a large bowl until evenly combined.

   Timer: 2 min (fixed)

   Ingredients used: 8.0 piece Egg, 3.0 gr Fine Salt, 0.5 gr Ground Black Pepper, 45.0 gr Parmesan Cheese, 60.0 ml Whole Milk

   Cookware: mixing bowl, whisk

3. Step 3

   Place the bacon in the ovenproof skillet and cook over medium heat, stirring occasionally, until browned and crisp. Transfer it to a plate, leaving the rendered fat in the skillet.

   Timer: 7 min (fixed)

   Ingredients used: 120.0 gr Bacon

   Cookware: ovenproof skillet, plate, spatula

4. Step 4

   Add the olive oil and onion to the skillet. Cook over medium heat until the onion is soft and lightly golden.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: ovenproof skillet, spatula

5. Step 5

   Add the garlic and spinach. Cook over medium heat, stirring, until the spinach is wilted and excess moisture has evaporated.

   Timer: 3 min (fixed)

   Ingredients used: 6.0 gr Garlic, 150.0 gr Spinach

   Cookware: ovenproof skillet, spatula

6. Step 6

   Return the cooked bacon to the skillet and spread the filling into an even layer.

   Timer: 1 min (fixed)

   Cookware: ovenproof skillet, spatula

7. Step 7

   Pour the egg mixture evenly over the filling. Cook over medium heat without stirring until the edges begin to set.

   Timer: 2 min (fixed)

   Cookware: ovenproof skillet, spatula

8. Step 8

   Transfer the skillet to the oven. Bake until the center is just set and the egg reaches an internal temperature of 71°C.

   Timer: 12 min (fixed)

   Cookware: oven mitts, ovenproof skillet

9. Step 9

   Rest the frittata in the skillet, then cut it into six wedges and serve.

   Timer: 5 min (fixed)

   Cookware: oven mitts, ovenproof skillet