Maple Bacon Frittata
Heather Bowes
A savory delight marrying the rich flavors of crispy bacon with the sweet essence of maple syrup in a fluffy egg frittata.
Ingredients
- 1 pound thick cut bacon
- ⅓ cup Ben’s maple syrup
- ½ cup brown sugar
- 2 small potatoes peeled and diced
- 1 cup milk
- 2 tsp salt
- 1 tsp ground black pepper
- 1 small onion diced
- 2 cups baby spinach
- ½ cup grated cheddar cheese
- 1 tablespoon olive oil or butter (to cook onions)
- 4-6 Eggs(Depending on Size)
Directions
- Preheat the oven to 400 degrees F.
- Line a baking pan with foil, set a wire rack on it. Place the bacon in flat strips on the rack.
- Brush the bacon with maple syrup and sprinkle it with some brown sugar. Set in the hot oven and bake for 15 minutes.
- Flip the bacon and brush the new top side with maple syrup and sprinkle with brown sugar. Bake for another 15 minutes until done and crisp.
- Remove from the oven - reduce heat to 350 degrees F and let bacon cool. Rough chop and set aside.
- While the bacon is in the oven, boil the potatoes in salted water until tender (about 10 minutes), drain and set aside.
- In a cast iron skillet, melt butter (or heat oil) and add the diced onion. Sauté for about three minutes or until soft and translucent. Add the spinach and stir to wilt.
- Whisk together the eggs, milk, salt, and pepper.
- Arrange the cooked potatoes in the skillet with the onions and spinach, generously sprinkle in the chopped maple bacon (this is the best part).
- With the skillet on medium heat pour in the egg milk mixture and stir a few times, allow the eggs to cook a couple minutes so that the bottom sets.
- Sprinkle the cheddar cheese on top and set the skillet into the preheated oven to finish. This shouldn’t take more than 5 minutes.
- Once set, remove from the oven. don’t over cook, the eggs will continue to cook slightly as they cool.
- Slice and serve with condiments such as hot sauce, Ben’s Maple Syrup, sour cream, and ketchup. Enjoy!