TZUTC: -0500
MSGID: 38055.fido-homecook@1:3634/12 2bba0409
PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0
TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0
CHRS: UTF-8 4
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Loaded Baked Frittata
 Categories: Eggs, Greens, Vegetables, Dairy, Pork
      Yield: 5 servings
 
      8 lg Eggs
    1/2 c  Whole milk
           Salt & black pepper
    1/2 c  Fine diced bacon
      1 c  Diced onion
      2 c  Diced bell pepper
      5 oz Pkg baby spinach
      4 oz Fresh goat cheese
 
  Set oven @ 375 375ºF/190ºC.
  
  In a medium bowl, beat eggs, milk, 1 teaspoon salt and
  1/2 teaspoon pepper until smooth. Set aside.
  
  Put bacon in a 10" to 12" cast-iron or oven-safe
  nonstick skillet. Set over medium heat and cook,
  stirring occasionally, until browned, 4 to 5 minutes.
  
  Add onion, peppers and 1/2 teaspoon each salt and pepper
  and cook, stirring often, until onions are translucent,
  6 to 7 minutes. Add the spinach a handful at a time,
  stirring after each addition, to wilt.
  
  Reduce heat to low and pour in the egg mixture. Stir
  well to evenly distribute the vegetables, then smooth
  the top. Drop small nuggets of goat cheese evenly on
  top. Transfer to the oven.
  
  Bake until the top is golden brown and the eggs are set,
  20 to 25 minutes. When you shake the pan, the eggs
  shouldn't jiggle. Cool on a rack for about 10 minutes.
  
  Cut into wedges to serve warm or at room temperature.
  
  By: Genevieve Ko
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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