This makes a great dinner paired with a salad.
Olive oil
Salt and pepper for seasoning
8 slices of bacon, chopped and fully cooked
1 red onion, diced
3 garlic cloves, minced
8 oz. chopped spinach (you can use frozen chopped spinach, defrosted and squeezed to remove excess moisture)
8 eggs, beaten
1/2 cup milk
1/2 cup shredded mozzarella cheese
1/4 cup shredded asiago/parmesan blend cheese (or Italian blend)
Preheat oven to 425.
Use a 10" oven proof non-stick skillet and heat over medium-high heat. Add chopped bacon and cook until crisp and fully cooked. Turn off heat and remove cooked bacon and allow to rest on a plate covered with paper towels. Let bacon fat cool. Disgard bacon fat.
Using the same skillet, drizzle with olive oil. Heat over medium-high heat. Add onions, season with salt and pepper and sauté onions until they begin to caramelize. Add garlic and continue to sauté for another 5 minutes (stirring frequently). Add chopped spinach, season with salt and pepper and continue to cook for another 2 minutes, stirring to mix well. Remove from heat. Allow spinach mixture to cool for about 10 minutes.
While spinach mixture is cooling, in a meduim sized bowl, add eggs and milk. Beat eggs and milk with a whisk.
Once spinach mixture has cooled, pour eggs in the skillet. Gently mix eggs and spinach mixture. Add the shredded mozzarella and gently mix together. Top with the shredded Italian blends cheese and ground pepper.
Place in the oven and cook for about 15 minutes or until top starts to brown and eggs are fully set.
Slice, serve and ENJOY!!!
Wine pairing.......Try some sparkling wine (who says you need a special occasion to enjoy this).
