Lunch: Bacon and Potato Frittata

Recipe by Gina Marie Miraglia Eriquez One of eggs' most impressive talents is their ability to embrace and hold various ingredients together in a frittata. In essence, eggs offer you a creative outlet each weekend to gather up the leftovers in your refri

This recipe includes superfoods such as:

Spinach, Basil

Health benefits of Bacon and Potato Frittata

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

8 large eggs
2 tablespoons chopped fresh basil, parsley, or tarragon
3 tablespoons grated parmesan
Salt and freshly ground black pepper
6 slices bacon, chopped
1 pound potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons olive oil, divided
1 small onion, or more to taste, chopped
2 garlic cloves, or more to taste, chopped
2 to 3 cups spinach or arugula, coarsely chopped
1/2 cup chopped roasted peppers, or to taste
3 ounces sliced Provolone (5 to 6 slices), optional
Special equipment: 10-inch heavy ovenproof skillet, preferably nonstick or cast-iron; heat-proof rubber spatula

Instructions

Preheat broiler.
Whisk together eggs, basil, parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
Cook bacon in a 10-inch heavy skillet over medium heat, stirring, until crisp. Transfer bacon with a slotted spoon to a large bowl then pour off all but 2 tablespoons fat.
Add potatoes and 1/4 teaspoon each of salt and pepper to skillet, and sauté over medium-high heat until golden, about 3 minutes. Cover skillet and continue to cook over medium-low heat, stirring a few times, until potatoes are just tender, about 3 minutes more. Transfer the potatoes with a slotted spoon to bowl containing the bacon.
Add 1 tablespoon oil to skillet and sauté onion and garlic over medium-high heat until pale golden, about 4 minutes, then add spinach and sauté until just wilted.
Gently add the potatoes and bacon, the roasted peppers, and remaining tablespoon oil into onion mixture, spreading it evenly.
Pour egg mixture evenly over vegetables and cook over medium-high heat, lifting up cooked egg around edges with a heat-proof rubber spatula to let uncooked egg flow underneath, 2 to 3 minutes. Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more.
Remove lid. If using Provolone, broil frittata 5 to 7 inches from heat until set, but not browned, 1 to 2 minutes, then top with an even layer of cheese and continue to broil until browned and bubbling, 1 to 3 minutes (watch carefully).
If skipping the cheese, broil frittata until the top is lightly browned, 1 to 3 minutes (making sure it doesn't burn).
If using a nonstick skillet, slide the frittata onto a serving plate. If using a cast-iron skillet, cut and serve wedges directly from the skillet.

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