Ingredients
The following ingredients have 8 Servings
- 3 tablespoons extra-virgin olive oil (EVOO)
- ½ pound meaty bacon
- chopped ½-inch dice
- 2 large shallots
- finely chopped
- 1 round teaspoon sugar
- Salt and coarse black pepper
- About 2 tablespoons cider vinegar (Rach likes to use Bragg’s)
- ½ pound white mushrooms
- sliced
- 2 tablespoons fresh thyme
- chopped
- 4 large cloves garlic
- finely chopped
- 2 bunches medium-leaf spinach (¾-1 pound)
- stemmed
- washed and patted dry
- chopped
- Freshly grated nutmeg
- to taste (no more than 1/8 teaspoon)
- 3 tablespoons Dijon mustard
- About ½ cup flat-leaf parsley
- finely chopped
- 12 eggs
- beaten
- ½ pound Gruyere
- shredded (about 1½ to 2 cups)
Instruction
- Preheat oven to 375˚F
- Heat a 12-inch nonstick skillet over medium to medium-high heat
- Add EVOO, 1 turn of the pan, then add bacon and crisp 2-3 minutes
- Stir in shallots a minute more, then add sugar, salt and pepper and stir a minute more
- Add vinegar and let it absorb, then remove from pan and reserve
- Add remaining oil to pan with bacon drippings, 2 turns of the pan
- Add mushrooms and lightly brown, then add thyme, garlic, and salt and pepper
- Wilt spinach into pan, then season with salt, pepper and nutmeg
- Whisk Dijon mustard and parsley into eggs
- Add bacon mixture back to pan, pour eggs over and gently stir to combine
- Settle the eggs and let them set for a minute or so, then transfer to oven and bake about 12 minutes
- Top the frittata with Gruyere and bake 12-15 minutes more until puffed and golden
- Loosen edges and remove frittata to cutting board or platter, and cool 10 minutes
- Cut the frittata into 6 or 9 squares and serve
