Brunch is my absolute favorite meal of the day (you can have it every day right?) because not only does it combine the best parts of breakfast with the best parts of lunch, there’s always an array of both sweet and savory dishes, there are plenty festive drinks to go around and you really can enjoy it for most of the day. Brunch feels more like an event than most other meals so what better way to celebrate your mom this Mother’s Day than with an easy, mostly-make-ahead affair.
The frittata recipe I’ve come up with this week can be made by even the most novice of cooks and as always, I encourage you to mix and match with any ingredients you may like more than others or what you have on hand. The idea is a one-dish recipe that can be paired with other brunch favorites such as French Toast Casserole, Cinnamon Rolls, home fries, avocado toast, yogurt parfaits, fruit salad, and of course, mimosas. Enjoy!
Prep Time: 30 min
Makes: 8 servings
Ingredients
- 4 STRIPS BACON, CUT INTO MEDIUM PIECES
- 1 SMALL OR ½ LARGE ONION, DICED
- 5 CUPS SPINACH
- 6 EGGS
- ¼ CUP HEAVY CREAM, OR MILK OF CHOICE
- 1 CUP CHEDDAR CHEESE, SHREDDED
- SALT & PEPPER TO TASTE
Directions
- Preheat oven to 350 degrees
- Add cut bacon pieces to cast iron (or oven-safe) skillet and sauté slowly until brown and crispy, approx. 8-10 minutes
- While bacon is cooking, in a medium bowl, mix eggs with cream, and salt & pepper. Set bowl aside
- Remove bacon pieces from skillet and set on a paper towel-lined plate to sop up extra grease. Carefully pour most of the grease from the pan into wherever you dispose of grease leaving approx. 1 tsp left for sauteing remaining ingredients
- Add chopped onion to the pan, sauté until starting to soften, approx. 3-5 mins
- Add spinach to skillet, mixing with onions, cooking down. This goes quickly, approx. 2 minutes
- Turn off the heat on the stove. Add cooked bacon back in, sprinkle the entire mixture with cheese and more salt & pepper if desired. Pour egg mixture over solid ingredients
- Place in oven, bake for 10-12 mins until eggs are set and the top is just starting to brown. Serve warm OR let cool, store in the fridge for up to a week, and reheat in a warm oven (or piece by piece in the microwave) right before serving. If making ahead, initially cook for more like 8 minutes since it will be reheated again
