We are lucky to have expert nutritionist, local food enthusiast, and outstanding cook, Lisa Kingery, as part of our book club. Cries demanding recipes from Lisa are always abundant whenever she hosts an evening.
4 oz. bacon, finely chopped
5 cups chopped fresh spinach—about 8 oz.
1 lb. new potatoes, cut into 1/2 inch chunks—about 3 cups
1/2 cup chopped green onion
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp pepper
Olive oil if the pan needs more oil
- Wash and chop new potatoes leaving skins on. In a covered glass dish, microwave them on high for 7 minutes. Remove from the microwave but keep them covered for another 5 minutes. Test the texture to be sure the potatoes are tender. Alternatively, you may steam them for about 12-15 minutes.
- Meanwhile, beat the eggs, salt, pepper and cheese in a large bowl.
- In a 12-inch non-stick skillet, cook the chopped bacon over medium heat until crisp.
- Next add the spinach to the same pan; cook until barely wilted. Next toss in the cooked potatoes, green onions (and olive oil if necessary). Pour over egg mixture and stir with a rubber spatula evenly distributing the ingredients.
- Cook for about 5 minutes on medium heat until the egg sets on the bottom and begins to set on top. Place under a broiler on low for 4 minutes until brown or flip into another heated skillet. Cut into wedges and serve hot or cold.
This comforting and classic frittata is healthy enough to leave the guilt behind when you come back for more. This dish is the perfect accompaniment with I Capture the Castle by Dodie Smith, A Vintage Affair by Isabel Wolff, and In Defense of Food by Michael Pollan.