Thu, 27 Dec 2012 16:38:11 GMT — From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Spinach and Bacon Frittata. Ingredients: 6 eggs, beaten1 oz parmesan cheese, grated 1/2 tsp McCormick coarse black pepper1 tsp butter 1/2 C chopped spinach 1/2 C bacon, jalapeno or pecan wood smoked work great1 Tblspn fresh parsley, chopped Preparation: Preheat oven to broil settingIn a medium bowl, using a fork, blend together the egg, parmesan cheese, pepper, and a pinch of kosher salt.Heat a 12 inch non stick, oven safe saut pan over medium heat.Add butter to the pan and melt. Add spinach and cooked jalapeno bacon to pan and saut for 2-3 minutes. Pour egg mixture into pan and stir with a rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with fresh parsley.Place pan into oven and broil 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into six servings. Serve immediately, with fresh fruit or a muffin for a great brunch dish!
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KVII serves the Amarillo, Texas and Panhandle region with local news, sports and weather for the city and surrounding towns, including Canyon, Hereford, Borger, Pampa, Dalhart, Dumas, Childress, Perryton, Clarendon, Texas; Guymon, Oklahoma; and Clovis, Portales, Tucumcari, New Mexico.