Bacon, Gouda, and Spinach Frittata

• Gluten free

• Meat

  • 4 strips Bacon, thick cut

• Produce

  • 1 clove Garlic
  • 1/3 cup Green onion
  • 1/2 cup Red onion
  • 4 cups Spinach, fresh packed

• Refrigerated

  • 9 Eggs

• Baking & Spices

  • 1/2 tsp Pepper
  • 3/4 tsp Salt

• Dairy

  • 1 cup Gouda
  • 1/2 cup Whole milk

Found on thefoodcharlatan.com

Ingredients

• 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
• 1/3 cup green onion, 1 tablespoon reserved
• 1 cup gouda, shredded

Directions

• Preheat your broiler. Move the rack to about 5 inches from the flame.
• 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 9 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. (Discard the excess grease, or save it for another use.)
• Add the 4 cups 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. If you dont have the rest of the ingredients ready to go yet, turn off the heat.
• 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 (see Note), until the edges start to set.
• Use hot pads to transfer the skillet to the preheated broiler. Broil the frittata for 2-3 minute until browned and almost set. Dont walk away!