I've featured a frittata on this blog before, but it has been a while - over a year! I LOVE frittatas; they're typically made in a single pan, easy to whip up, infinitely customizable, and delicious. Plus, they're a great way to use up little bits of leftover veggies/meats/cheeses from the fridge.
So, what's the difference between a frittata and a quiche? Simple - in a frittata, the eggs are the primary ingredient. Frittatas don't have a crust, nor do they contain a lot of milk or cream, whereas quiches typically have a crust, and are made from a custard, with LOTS of milk or heavy cream. A quiche is usually creamy, where a frittata is more dense and almost spongy in texture (but not in a gross way).
Spinach, Mushroom & Bacon Frittata
adapted from Life's Ambrosia
2 Tbsp milk
1/2 tsp kosher salt
1/4 tsp black pepper
6 slices bacon, diced
1/2 cup chopped onion
1 cup sliced mushrooms
1 cup baby spinach
Meanwhile, fry bacon in an 8" cast-iron skillet until crispy. Drain the bacon, reserving 1 tsp of pan drippings. Fry the onion in the reserved drippings for 3 minutes or until soft & translucent.
Add the mushrooms and cook for 3 minutes, then add the spinach and cook until wilted. Return the bacon to the skillet.
Pour the egg mixture into the skillet; bake in a 350-degree oven for 15-20 minutes or until the eggs are set. Let cool 5 minutes before slicing and serving.