This is a frittata for people that don't like a lot of egg in their frittata. Seriously I love eating eggs in a lot of things, but not when I'm trying to enjoy other flavors like spinach, bacon, feta and onion. The egg should be what holds the dish together, not the defining ingredient. Deb Perelman from Smitten Kitchen has a great basic frittata so I used the base as the foundation for this dish. Feel free to swap arugula for spinach and goat cheese for feta, the options are endless!
Ingredients (makes a 9'' round frittata)
1 lb small red or new potatoes, thinly sliced
2 tablespoons olive oil
2 slices bacon (more if you desire)
1 small red onion, diced
1 cup chopped spinach (from about 2 cups loose)
1/2 cup feta cheese
1. Preheat oven to 400 degrees.
2. Toss sliced potatoes with olive oil and lay them evenly on a cookie sheet
3. Let cook about 25 minutes, turning over with a spatula about halfway through.
4. In a cast iron or other skillet, cook bacon slices until crispy.
5. Remove bacon to a plate lined with paper towels.
6. In the same skillet, add red onion and look about 4-5 minutes until lightly caramelized. Then remove from heat.
7. Meanwhile chop bacon and set aside.
8. In a bowl, toss bacon, spinach, onions, and potatoes until mixed well. Add feta and mix again to incorporate.
9. Return back to the skillet and spread evenly in the pan.
10. Whisk eggs together and evenly pour over the mixture in the pan.
11. Cook in the oven at 400 degrees until top is turning brown, about 15-20 minutes.
12. Carefully remove from the oven and serve!