Maple-Glazed Bacon and Spinach Frittata

Maple-Glazed Bacon and Spinach Frittata
Staff
Maple-Glazed Bacon and Spinach Frittata
Drew Colbert
Maple-Glazed Bacony Goodness

Have you ever tried to make an omelette and failed? I can never seem to perfect the fold, even when using the non-stickiest of nonstick pans. I usually end up discouraged and disappointed with a pathletic plate of scrambled eggs rather than a fluffy and crisp omelette. Well, it's time to say goodbye to omelettes and hello to frittatas, a fluffy egg dish that crisps up on the edges and requires no flipping. You also can add everything but the kitchen sink: meats, cheeses, fruits, and vegetables. Any combination (likely) tastes amazing.

There are two principles behind this recipe: Everything is better with bacon, and maple syrup makes any breakfast dish great. For obvious reasons, maple-glazed bacon needed to be this frittata's signature item. For added health benefits and presentation reasons I also included spinach and cherry tomatoes and then used flaked Parmigiano-Reggiano to tie everything together.

Click here to see 7 Must-Try Frittata Recipes.

3
Servings
1672
Calories Per Serving
Deliver Ingredients

Ingredients

  • Cooking spray
  • 10  strips bacon
  • 1  Tablespoon  maple syrup
  • 1  Tablespoon  olive oil
  • 4  Cups  baby spinach
  • cherry tomatoes, halved
  • eggs
  • 1  Cup  water
  • 2  Cups  grated Parmigiano-Reggiano
  • Salt and freshly ground pepper, to taste

Directions

Preheat the oven to 400 degrees.

Coat a baking dish with cooking spray and place the bacon in the dish. Put in the oven for 5 minutes, then flip the bacon. Lightly drizzle with the maple syrup. Place back in the oven for 5 minutes or until it reaches the desired crispness (the crispier the better). Place on paper towels. Break down the bacon into smaller pieces. Reduce the oven temperature to 350 degrees and leave on.

Heat a cast-iron skillet over medium-low heat. Pour the olive oil on a paper towel, and coat the entire skillet with oil. Add the spinach and sauté. Then, add the cherry tomatoes.

Meanwhile, crack the eggs into a large bowl. Add the water and whisk the eggs. Mix in the bacon and Parmigiano-Reggiano. Season with salt and pepper, to taste.

Pour the eggs, bacon, and cheese into the pan. Wait for the sides to crisp, then place the skillet in oven for 10 minutes, making sure to check periodically. Remove from the oven and serve.

Nutritional Facts

Total Fat
15g
21%
Sugar
45g
50%
Saturated Fat
7g
29%
Carbohydrate, by difference
329g
100%
Protein
53g
100%
Vitamin A, RAE
87µg
12%
Vitamin B-6
2mg
100%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
303mg
30%
Choline, total
79mg
19%
Copper, Cu
1mg
0%
Fiber, total dietary
7g
28%
Folate, total
209µg
52%
Iron, Fe
10mg
56%
Magnesium, Mg
201mg
63%
Manganese, Mn
4mg
100%
Niacin
19mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
610mg
87%
Riboflavin
1mg
91%
Selenium, Se
58µg
100%
Sodium, Na
1844mg
100%
Thiamin
2mg
100%
Water
73g
3%
Zinc, Zn
4mg
50%

Maple Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Maple Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

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