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.
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.