Created by FeedNC Workforce Development graduate and now team member Lysa, this simple Kitchen Sink Frittata is a delicious example of how culinary skills learned through our Workforce Development Program can translate into meaningful careers. For this version, we used bacon, Spinach and Cheddar, but adjust to your tastes and use what you have on hand. A frittata is perfect for breakfast, brunch, or another quick family meal.

Kitchen Sink Frittata

Lysa Grate Community Kitchen Partner

Serves

We like to make this frittata in a 10-inch ovenproof skillet, but it can also be baked in a lightly buttered 7 by 11-inch baking dish.

Ingredients

6 large eggs, beaten
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons unsalted butter
5 pieces cooked bacon, crumbled
1 cup milk
1 cup shredded cheese, cheddar, Swiss or mozzarella
1 cup cooked spinach, squeezed to remove excess liquid
2 to 3 tablespoons chopped scallions
2 to 3 tablespoons grated Parmesan cheese, optional

Method

Preheat the oven to 350°F.
In a large bowl, whisk together eggs, salt and pepper.
In a large ovenproof, nonstick skillet (about 10-inches) melt the butter over medium-high heat. Pour in the eggs and let warm, 1 to 2 minutes. Add the bacon and the milk, followed by the cheese and the spinach. Turn off the heat to keep the eggs from cooking further and using a heatproof spatula or spoon, gently mix the ingredients, being careful not to disturb the bottom which may have set slightly.
Bake until it is puffy and set but still wiggles in the center when given a little shake and a toothpick inserted near the center comes out clean, 15 to 20 minutes.
Sprinkle the scallions evenly over the top, followed by the Parmesan cheese. Let cool for a few minutes. To serve, carefully run a spatula along the edge before slicing into wedges.