Maple-Glazed Bacon and Spinach Frittata

Staff
Maple-Glazed Bacon and Spinach Frittata
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.

Ready in
30 m
3
Servings
988
Calories Per Serving
Deliver Ingredients

Ingredients

  • Cooking spray
  • 10 strips bacon
  • 1 Tablespoon maple syrup
  • 1 Tablespoon olive oil
  • 4 Cups baby spinach
  • 8 cherry tomatoes, halved
  • 8 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.

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.

Nutritional Facts

Total Fat
78g
100%
Sugar
7g
N/A
Saturated Fat
30g
100%
Cholesterol
542mg
100%
Protein
55g
100%
Carbs
14g
5%
Vitamin A
555µg
62%
Vitamin B12
2µg
40%
Vitamin B6
0.6mg
31.7%
Vitamin C
17mg
28%
Vitamin D
3µg
1%
Vitamin E
3mg
17%
Vitamin K
203µg
100%
Calcium
1020mg
100%
Fiber
2g
7%
Folate (food)
143µg
N/A
Folate equivalent (total)
143µg
36%
Iron
4mg
24%
Magnesium
99mg
25%
Monounsaturated
33g
N/A
Niacin (B3)
5mg
24%
Phosphorus
921mg
100%
Polyunsaturated
11g
N/A
Potassium
769mg
22%
Riboflavin (B2)
1mg
60%
Sodium
1881mg
78%
Sugars, added
4g
N/A
Thiamin (B1)
0.4mg
26.3%
Trans
0.2g
N/A
Zinc
5mg
34%