Creamed Spinach Frittata with Warm Bacon Salad
Photography by Christopher Testani
Recipe by Selma Brown Morrow
Price per serving: $1.98
- Cook Time
- Prep Time
- 4Servings
Ingredients
- 1 cup finely chopped onion
- 1/2 cup heavy cream
- 3 tsp. prepared horseradish
- 1 tsp. chopped fresh thyme
- 4 oz. frozen chopped spinach, thawed and squeezed dry
- 5 large eggs, beaten
- 3 slices bacon
- 5 tsp. balsamic vinegar
- 1 tbsp. EVOO
- 1 tsp. Dijon mustard
- 5 oz. mixed baby greens
1 can (14 to 15.5 oz.) cannellini beans, rinsed
Preparation
1. In a medium bowl, microwave the onion, cream, horseradish and thyme on high until the onion is tender and the cream is absorbed, about 5 minutes. Stir in the spinach, eggs, 3/4 tsp. salt and 1/2 tsp. pepper.
2. Coat a 9-inch pie dish with cooking spray. Add the spinach mixture; cover with a plate. Microwave on medium just until the frittata starts to set around the edges, about 5 minutes. Uncover and microwave on medium just until the center of the frittata is set, about 2 minutes. Let sit for 5 minutes.
3. Meanwhile, in a shallow bowl, arrange the bacon slices in a single layer. Microwave on high until the bacon is crisp, about 3 1/2 minutes. Transfer the bacon to paper towels to drain, then crumble. Whisk the vinegar, EVOO and mustard into the bacon grease in the bowl; season with salt and pepper. Toss the dressing with the mixed greens and cannellini beans; season.
4. Divide the frittata and salad among plates. Top the salad with the crumbled bacon.
