|This is another great brunch recipe. I have chosen a triple crème goat cheese Brie from Woolwich Dairy, which has a rich texture and a savory taste. It may be a bit salty for some, so I didn’t add much salt to the frittata. Goat cheese has a pungent smell and flavor, which is beautifully absorbed in this dish. I have added some smoky bacon, some sweet onions and some spinach with a hint of nutmeg.|
This is an easy and effortless meal to pull together.
For the bacon:
6 rashers of bacon, sliced in ¼ inch to ½ inch slices, about 7 ounces
1 teaspoon olive oil
For the onions:
2 large onions, cut in half and sliced into ¼ inch slices, 16 ounces
1 tablespoons olive oil
¼ teaspoon salt
For the spinach:
9 ounces spinach
2 tablespoons olive oil
½ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon ground nutmeg
For the egg mixture:
¼ cup of heavy cream
3 teaspoons thyme, chopped
a pinch of salt
1 tablespoon olive oil
Topping of the frittata:
8.8 ounces Woolwich Dairy, Triple Crème Goat Cheese Brie, sliced into ½ inch slices
For this dish, we will need a skillet or pan that can be used on the stovetop, as well as in the oven. Please make sure that the skillet or pan isn’t too deep, about 2 ½ to 3 inches will do the trick. Once the egg mixture is added and put into the oven, it will rise beautifully and will need the space to expand.
You will be putting the skillet or pan on the middle shelf in the oven, so make sure that the rack above it isn’t too close. Once you have arranged the rack, if necessary, start pre-heating the oven to 425° Fahrenheit.
It would be much easier to have a nice big bowl by the stove, as you will be preparing the bacon, onions and spinach separately to start and then mixing them together at the end. Using a slotted cooking spoon would be best, as we will not be requiring any added juices in our dish, when we are putting it all together before baking.
We will start off by heating our the pan at a medium low heat, so that it’s nice and hot before adding 1 teaspoon olive oil and then the bacon that has been sliced in ¼ inch slices. Sauté the bacon for 5 minutes, until they are about to turn crispy and are nice and caramelized on the edges.
In the meantime, cut the 2 large onions in half and slice in ¼ inch slices and set aside until the bacon is finished.
Once the bacon is finished, after 5 minutes, remove the bacon bits from the pan and place in the big bowl. Make sure not to pour the bacon bits into the bowl, as we will be using some of the oil and fat left in the pan for the onions.
Add 1 tablespoon olive oil to the pan, along with the leftover fat from the bacon before adding the sliced onions and ¼ teaspoon of salt. The salt brings out the sweetness in the onions, which will be welcomed as well as the smoky flavor of the bacon, which was done in the same pan. Stir the onions around so they don’t burn, for 8 minutes until they are translucent. As soon as the onions are done, remove from the pan with the slotted spoon and add to the bowl with the bacon.
Add another 2 tablespoons of olive oil in the pan, because by now, the onions have soaked up all the oil and we will need more to sauté the spinach.
As soon as the olive oil had been added, toss in the 9 ounces of spinach, ½ teaspoon salt, ⅛ teaspoon of black pepper and ⅛ teaspoon of ground nutmeg. Toss together for 2 minutes. The spinach will wilt pretty quickly and you will have a bit of juice in the pan from the bacon bits, onions and the liquid in the spinach. Using the slotted spoon, add the onions and bacon back in the pan and toss well together allowing some more of the liquid to evaporate for another 2 minutes. Then remove the mixture with the slotted spoon and place in the bowl again. Discard the lovely juice from the pan and place the pan back on the burner. At this point the pan should be void of all bits at the bottom and all the liquid is discarded. If necessary, take a paper towel and wipe the bottom of the pan ensuring that no moisture is on the bottom. If you wish, you can also wash out the pan and dry thoroughly before placing back on the burner.
Beat 8 eggs till well blended, adding ¼ cup of heavy cream, a pinch of salt and 3 teaspoons chopped thyme, making sure they are well incorporated into the beaten eggs. Pour 1 tablespoon olive oil in the pan swirling the pan around so that the olive oil is well distributed at the bottom of the pan before pouring in the egg mixture. Make sure the burner is at a medium low heat, because if it’s too high, the bottom will be pretty burnt before the rest is done. Let the egg mixture set for 4 minutes before adding the bacon, onion and spinach mixture, with a slotted spoon evenly around to the pan and letting it set at the same medium low heat for a further 5 minutes. The edges will start bubbling and you are able to run a spatula around the edge and it won’t stick to the pan.
While the eggs and the bacon, onion and spinach mixture are still in the pan, slice the Triple Crème Goat Cheese Brie into ½ inch slices. Make sure the cheese is nice and cold so that when you cut it, it doesn’t run. Place on top of the bacon onion and spinach mixture. Once done, it’s ready to be placed into the oven. Bake for 15 minutes until beautifully brown. The frittata would have risen to the edge of the pan and is ready to be enjoyed. Voilà. This is another wonderful dish. Just be careful not to burn your tongue, as it’s pretty hot when just taken out of the oven.
This recipe is so satisfying that it is also a great lunch idea. Add a nice green tossed salad with a vinaigrette and some crusty bread and you are well on your way.