The key to "fluffy" is separating the eggs and lightly beating the whites before adding them to the rest of the ingredients. It's not exactly a soufflé, but it's got a pleasant, airy texture.
Yield 6 servings
- Preheat broiler, and preheat a 10 to 12 inch non-stick skillet over medium heat.
- Cook bacon in skillet until fat has rendered and it is lightly crispy. Remove bacon with a slotted spoon and set on paper towels to drain. Discard all but 3 tablespoons bacon fat in frying pan.
- Add the onion to the pan with the bacon fat and cook, stirring frequently, until translucent, about 5 or 6 minutes. While the onion cooks, thoroughly combine the egg yolks, milk, salt, pepper, and spinach.
- In a separate bowl beat the egg whites until soft peaks form. Fold the egg whites into the yolk mixture.
- Add the garlic to the skillet, and cook for 90 seconds.
- Add the egg mixture to the pan, but do not stir. If necessary, gently move bits of the spinach so that it is evenly distributed.
- Sprinkle the bacon evenly over the top.
- After 3 minutes lower the heat to medium low. Cook for 10 to 12 minutes on medium low. The edges should begin to pull away from the side of the skillet.
- Sprinkle the top with the cheese, and place 4 to 5 inches under the broiler until the top is lightly browned, and the cheese is melted, about 2 to 3 minutes.
- Allow the frittata to sit in the pan for 1 minute, and then slide onto a serving plate (or serve directly from the skillet.)
This is one of those recipes where I use frozen spinach instead of fresh. You can use fresh, but you’ll need to blanch it in boiling water followed by shocking it in ice water. Then you’ll need to squeeze out the excess water. Freezing spinach jumps you right to the “squeeze out the water” step.
Andy Broder - KitchenThink