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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Loaded Baked Frittata   
    Categories: Eggs, Greens, Vegetables, Dairy, Pork   
         Yield: 5 servings   
       
         8 lg Eggs   
       1/2 c  Whole milk   
              Salt & black pepper   
       1/2 c  Fine diced bacon   
         1 c  Diced onion   
         2 c  Diced bell pepper   
         5 oz Pkg baby spinach   
         4 oz Fresh goat cheese   
       
     Set oven @ 375 375ºF/190ºC.   
        
     In a medium bowl, beat eggs, milk, 1 teaspoon salt and   
     1/2 teaspoon pepper until smooth. Set aside.   
        
     Put bacon in a 10" to 12" cast-iron or oven-safe   
     nonstick skillet. Set over medium heat and cook,   
     stirring occasionally, until browned, 4 to 5 minutes.   
        
     Add onion, peppers and 1/2 teaspoon each salt and pepper   
     and cook, stirring often, until onions are translucent,   
     6 to 7 minutes. Add the spinach a handful at a time,   
     stirring after each addition, to wilt.   
        
     Reduce heat to low and pour in the egg mixture. Stir   
     well to evenly distribute the vegetables, then smooth   
     the top. Drop small nuggets of goat cheese evenly on   
     top. Transfer to the oven.   
        
     Bake until the top is golden brown and the eggs are set,   
     20 to 25 minutes. When you shake the pan, the eggs   
     shouldn't jiggle. Cool on a rack for about 10 minutes.   
        
     Cut into wedges to serve warm or at room temperature.   
        
     By: Genevieve Ko   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... 200 years ago you always used local, organic, seasonal ingredients.   
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