|This big container of baby greens morphs into...(continued below)|
|...this little bowl of wilted baby greens|
|Best sharp white cheddar ever!|
|Ready to come out of the oven...|
Bacon, Baby Greens & Cheddar Frittata
8 ounces fresh baby greens (baby kale, spinach, collards, etc.)
3 tablespoons olive oil, divided
1 small onion, finely chopped
8 large eggs
4 Tablespoons cream or milk
1/2 cup finely grated Parmesan cheese (powdery style)
1 1/4 cup shredded sharp white cheddar cheese, divided
Sea salt and black pepper, to taste
8 strips of crumbled cooked crisp bacon
Preheat oven to 375 degrees F. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add greens and saute just until wilted. Squeeze out excess moisture and chop coarsely. In same skillet, add 1 tablespoon oil and cook onions until translucent, about 5 to 10 minutes. Set aside while preparing the frittata.
Grease a 10-inch Lodge cast iron or other nonstick ovenproof skillet with remaining tablespoon of olive oil. In a large bowl, whisk eggs and cream together. Stir in Parmesan cheese, 1 cup of the cheddar cheese, chopped greens, and cooked onions; season with salt and pepper, to taste. Stir in crumbled bacon. Heat greased skillet on stove top over medium-high heat until hot. Pour egg mixture into hot skillet and cook for 2 to 3 minutes (this hastens crust formation and helps to keep it from sticking to the pan). Top with remaining 1/4 cup cheddar cheese. Bake for approximately 30 minutes or until puffed and light golden brown.