BY The Food Charlatan | September 3, 2015 serves 4-6
  • 4 strips thick-cut bacon, chopped
  • 1/2 cup red onion, chopped
  • 9 eggs
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup whole milk
  • 4 cups fresh spinach, packed
  • 1 clove garlic, minced
  • 1 cup gouda, shredded
  • 1/3 cup green onion, chopped
Preheat your broiler. Move your oven rack to the top position. In an 11 inch cast iron skillet, cook the chopped bacon over medium heat for about 2 minutes. Add 1/2 cup chopped red onion and continue to cook until the bacon is crispy and the onion is tender, about 5-7 minutes.
Meanwhile, in a large mixing bowl or with a whisk, combine the eggs, salt, pepper and milk. Beat well. Set aside.
Remove the bacon and onion to a paper-towel lined plate and set aside. Spoon out most of the bacon grease, leaving about a tablespoon in the pan.
Add the spinach to the pan. Cook and stir for about 1 minute, until the spinach starts to wilt, then add the minced garlic.
When the garlic is just starting to brown and the spinach is wilted, spread the spinach out around the pan so it is evenly distributed.
Sprinkle the bacon and onion mixture evenly over the spinach. Sprinkle 1/3 cup green onions over the bacon. Sprinkle the gouda evenly on top.
Pour the egg mixture on top. Cook uncovered over medium heat for about 6-7 minutes, until the edges start to set. Transfer the skillet to the preheated broiler. Broil the Frittata for 2-3 minutes until browned and almost set. Don't walk away!
If you use a smaller skillet, just increase the cook and bake times.

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