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 sautÃ pan over medium heat.Add butter to the pan and melt. Add spinach and cooked jalapeno bacon to pan and sautÃ 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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