Today with Chef Rocky – Spinach Bacon Frittata

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Today with Chef Rocky - Spinach Bacon Frittata pt 2

SPINACH BACON FRITTATA

INGREDIENTS:

6 EA EGGS
2 TBSP UNSALTED BUTTER
4 OZ BACON; CHOPPED
1 HANDFUL SPINACH
1 TSP SALT HIMALAYAN PINK SALT
1 TSP SALT TELLICHERRY PEPPERCORN

PROCEDURE:

1. PREHEAT OVEN TO BROIL SETTING.
2. IN SAUTÉ PAN, MELT BUTTER.
3. SAUTE BACON IN MELTED BUTTER.
4. ADD SPINACH UNTIL SLIGHTLY WILTED.
5. IN MIXING BOWL, WHISK TOGETHER EGG, SALT, AND PEPPER.
6. POUR MIXTURE INTO SAUTÉ PAN.
7. STIR IN WITH SPATULA.
8. CONTINUE TO COOK UNTIL BOTTOM BEGINS TO SET UP.
9. TRANSFER ENTIRE PAN TO OVEN AND COOK UNTIL TOP IS GOLDEN BROWN AND FLUFFY.
10. IMMEDIATELY REMOVE FROM PAN.
11. SLICE AND SERVE!

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