Preheat oven to 350 degrees. In a medium bowl, whisk
together eggs, ricotta, Parmesan, 1 teaspoon salt,
and 1/4 teaspoon pepper. Set aside.
Boil the potatoes. In a large saucepan, cover 2
pounds small red new potatoes (about 21) with cold
water; season with coarse salt. Bring to a boil,
reduce to a simmer, and cook just until tender
when pierced with a paring knife, about 15
minutes. Drain and let cool. Cover and refrigerate
for later use.
Trim, wash, and dry 2 bunches spinach; roughly
chop. Wrap in paper towels and place in resealable
plastic bags. Refrigerate for later use.
In a medium nonstick ovenproof skillet, cook bacon
over medium-high until crisp, 6 to 7 minutes.
Drain all but 1 teaspoon 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.
Run a rubber spatula around edge of frittata and
slide it onto a serving plate. Whisk together oil
and vinegar; season with salt and pepper. Toss
lettuce with dressing. Serve frittata with salad.
Originally Submitted
3/8/2010
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