822. FRITTATA with BACON, RICOTTA and GREENS

serves 6


12 oz bacon, cut into ½-inch pieces
1 cup shallots, sliced
12 cups spinach greens, coarsely chopped
12 eggs
½ tablespoon salt
1 cup parmesan cheese, grated
12 oz ricotta

Preheat oven to 350. Cook bacon until crisp. Transfer bacon to paper towels to drain; pour bacon fat into a bowl and reserve. Return 2 tbsp fat to skillet. Add shallots and sauté over medium heat until golden, about 4 minutes. Add half of spinach and toss until beginning to wilt, about 1 minute. Add remaining spinach and sauté until wilted, tender, and dry, about 15 minutes. Transfer spinach to a plate to cool. Rinse and dry skillet. Beat eggs and salt to blend in large bowl. Whisk in ¾ c parmesan, then spinach and half of bacon. Stir in ricotta, leaving some clumps. Heat 1 tbsp reserved bacon fat over medium heat. Pour in egg mixture; spread spinach evenly. Cook over medium heat until frittata is just set at edges, about 10 minutes. Transfer to oven and bake until just about set, 20 minutes. Cut around frittata to loosen; slide out onto platter. Let cool 30 minutes and slice into wedges.


courtesy of: Chef Jennifer Packman / St. Clement Vineyards, 2867 St. Helena Highway North, St. Helena, California