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  • Prep
    12 MINUTES
  • Total
    40 MINUTES
  • Servings
    10

Blue Cheese, Potato, and Bacon Frittata

Ingredients

  • 4 strips of bacon, cut up
  • 1 peeled and large diced russet potato
  • ½ peeled and small diced yellow onion
  • 1 finely minced cloves of garlic
  • 1 cup of packed baby spinach
  • 8 large eggs
  • ½ cup of heavy whipping cream
  • 2 teaspoons of chopped fresh rosemary
  • 2 tablespoons of Salemville® Blue Cheese Crumbles
  • salt and pepper to taste

Directions

  1. Preheat the oven to 350°.
  2. Add the cut-up bacon to a 10” cast iron skillet over medium heat and cook it until it becomes crisp.
  3. Remove the crispy bacon and set aside.  Place the potatoes, onions, and garlic to the pan with the rendered bacon fat and sauté for 4 to 5 minutes.  Stir in the baby spinach.
  4. In the meantime, whisk together the eggs, whipping cream, salt and pepper in a medium size bowl until completely mixed together.
  5. Pour the mixture into the cast iron skillet with vegetables, add back in the crisp bacon along with the rosemary, and quickly stir with a rubber spatula until combined.
  6. Place the pan in the oven at 350° and bake for 12-15 minutes or until the eggs are firm.
  7. Garnish with blue cheese crumbles. 

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