Spinach Faux Frittata

Real frittatas require copious amounts of eggs and are closely related to omelets.  I do not like the texture of eggs and prefer my eggs to be hiding in cake, or candying a walnut, or even teaming up with lemons to become curd, so eating a real frittata does not appeal to me.  Fortunately, this is not a real frittata.  It does require a couple of eggs, which combined with the melted butter gives it a certain texture, but it’s still quite tasty.  It can be eaten hot or cold and travels nicely for all your pot-luck needs.


  • 1 lb. bacon
  • approximately 7 oz. spinach, rinsed (Frozen spinach can be substituted. Defrost and then chop without blanching.)
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • pinch nutmeg (do it)
  • 2 eggs
  • 1 cup milk or half and half
  • 1 stick butter, melted
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • grated asiago or parmesan cheese


  1. Cook bacon.
  2. Preheat oven to 375° F. Lightly grease a 9×13 inch baking dish.  (You probably have some bacon grease on hand….)
  3. Fill medium sauce pan with enough water to cover the spinach (do not add spinach just yet) and salt generously.  Bring the water to a full boil. Put the spinach in the boiling water and leave it there a minute or two until it becomes soft.  Drain spinach and rinse in cold water, then chop the spinach finely.*
  4. Whisk together dry ingredients (flour, baking powder, salt, pepper, nutmeg) in a large bowl. Stir in vegetables (spinach, onion, garlic, bacon). Work in wet ingredients (eggs, milk, butter).
  5. Pour mixture into prepared pan.  Sprinkle cheese on top.
  6. Bake 30-35 minutes until the tester comes out clean.

Suggestions and Explanations

  • Bacon has hovered near perfection for years, but now I can finally say that bacon is perfect. The difference? I cook the shit in the oven. I lay it out on a sheet pan and just let it sit there until it is done. No flipping, no grease spatters, no half cooked/half burnt pieces. Just perfectly done little slices every time.
  • You are adding the vegetables to the dry ingredients so you can coat the veggies with the flour mixture. Doing so will prevent them from sinking to the bottom and allow them to be evenly distributed throughout the frittata.
  • Freshly grated parmesan cheese is very much like cheese; the stuff in the little green cylinders is very much like sawdust and is not significantly cheaper or longer lasting.
  • *Blanching, the technique of briefly boiling something (usually vegetables) and then arresting the cooking process with cold water, changes the texture of foods and prepares them for further cooking at a later time.  (Like when we bake this.)  Adding salt to the water (think ocean) improves the taste and preserves the color; cooked spinach is undesirable enough without being gray.

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