For my birthday (30, shh!) the husband (he’s the one that calls himself Roach — don’t ask me, he had that name before I married him) got me a cast iron pan, since I’ve wanted one forever. Upon receiving it, my first thought was “wow, this is gonna hurt when I drop it on my foot.” In a poetic twist of fate, the first cast iron pan injury was somehow smashing my fingers into it. Also? Ow.

Anyway, the first thing I made in it was bacon (of course). But this bacon! This bacon had a purpose. It’s mission? To make the base for an awesome frittata.

I’ll admit, it doesn’t look exciting. But we all know that under that dull exterior, there is bacon fat rendering and waiting for me to do this:

Those onions never knew what hit them. As a side note, it’s at this point in the cooking process that I realize: it’s time to add the spinach, and immediately following was the thought that it’s time to add the spinach and I haven’t even rinsed it yet. There will be a day, I swear, when I ready all of the ingredients in their appropriate amounts before I start cooking. I mean, it’s the reasonable thing to do, and I am nothing if not reasonable.

Er… wait. Hm. Anyway, it is my goal that I will one day be more organized while cooking (and living). Regardless, I did get the spinach in the pan and wilted with the onions still in there.

With that on low heat, I did a rough chop of the bacon to add back into the pan along with the eggs. Once all of that was in the pan, I gave it a quick stir and let it sit for about three or four minutes.

Once it had started to set slightly, I added some mild cheddar and mozzarella on top, and threw it in the oven at 425 degrees. It cooked for about 7 minutes, and came out looking like this:

Weirdly enough, our rats didn’t seem to like this very much, but I feel like that’s not really indicative of whether or not I should make it again. I mean, I’ve seen them eat Peeps with poop on it, so what do they know? We both liked it a lot, and I’m thrilled that I got to trick the husband into eating spinach (albeit by flavoring it with bacon, which may or may not negate the good intentions of the spinach). This will be made again, especially now that I have a pan that I am actually supposed to put into the oven. Yay, cast iron!

Bacon, Spinach and Cheddar Frittata:

6 eggs, beaten with 1/3 cup of milk
1/2 an onion, diced
2 cups of washed and torn spinach
6 slices of bacon
1/2 cup of cheddar cheese (I used half cheddar and half mozzarella, ’cause that’s what I had)
salt and pepper to taste

Preheat oven to 425. Cook the bacon in a heated pan that can be transferred to the oven. Once the bacon is done, remove from the pan and add the onions. While the onions are cooking, do a rough chop of the bacon. Cook the onions until translucent and beginning to brown, then add the spinach. Let that wilt for a minute and then add the beaten eggs. Mix everything together in the pan, and then leave it alone. Please resist the urge to move anything around, and just let it cook. Give it three to four minutes, then add cheese on top of it and put it in the oven. Mine took about 7 minutes, but basically you’re looking for your desired doneness for the eggs. Take out of the oven and let it rest a few minutes, before slicing. Makes four servings.