They say breakfast is the most important meal of the day. As someone that isn’t a big breakfast eater, that kind of info potentially limits what I eat. Fortunately, I don’t believe everything I read and who are “they” anyway? I don’t subscribe to the notion that specific foods are only to be eaten during certain times of day.
What are y0u going to do with your leftover pork belly? Make Spinach and Pork Belly Frittata of course!!
I must admit, before I knew better, when I heard “frittata” my mind went to quiche. I guess it looks kind of like a crustless quiche. Admittedly, I am not an egg lover. The only eggs I look forward to are deviled eggs or a skillet of “special” scrambled eggs my husband makes just for me. It has sausage, mystery spices, lots of butter and cheeses. In fact, that is one of my very favorite foods, but all other eggs fall into the “myeh” category for me, that is until I made this Spinach and Pork Belly Frittata.
One of the good things about frittata is it is economical! Eggs are cheap, especially if you get them on sale, or you have chickens that are good layers. If you have leftovers in the fridge, mix those in. They don’t have to be anything fancy, you can add leftover cubed potatoes, any leftover vegetables, all types of meat, and any sort of cheese you have. So, I guess you can say you are a multi-tasker; while you are making frittata, you are also cleaning out your fridge! Oh you’re good!!
If you need a crowd pleaser that feeds a lot, double your recipe for Spinach and Pork Belly Frittata and you are set!
Spinach and Pork Belly Frittata gets its name from my last “fridge cleaning” day. The hubster made smoked pork belly and we had plenty leftover and I had an extras boxes of frozen spinach in the freezer from another recipe. I cubed this pork belly and tossed it into the mix with a few slices of cooked bacon I had in the fridge. You will want to make sure you are using cooked meats in this, or you risk it not getting cooked through.
The other thing to keep in mind, when you are using frozen spinach, you want to thaw it and ring out the extra water by placing the spinach in a clean towel and ringing out the extra water before chopping and mixing it into your egg mixture or you run the risk of oddly, watery eggs. Trust me! In my haste to get dinner on the table one night, I forgot the ringing out step and had a really bad frittata, really bad!
Spinach and Pork Belly Frittata
- 2 tbsp melted, butter
- 12 large eggs
- 1 8 ounce frozen, chopped, spinach
- 6-8 ounces goat cheese
- 6 sliced cooked and chopped bacon
- 8 ounces cubed, cooked, pork belly
- 1 tbsp dijon mustard
- 1 clove chopped, garlic
- 2 tbsp chopped, parsley
- 1 tsp dried, marjoram
- 1/2 tsp salt
- 1/4 tsp black pepper
- Grease a 9 x 13 baking dish.
- Ring water out of spinach in clean, kitchen towel.
- Crack all eggs into bowl, whisk until well mixed., then add all remaining ingredients, breaking up goat cheese into small, pieces. Mix gently with spoon.
- Pour all ingredients into the prepared baking dish.
- Bake for 30 minutes at 400 degrees or until eggs are set.
As fun as it is to throw in whatever you want to this Spinach and Pork Belly Frittata, you want to think about keeping meat and vegetable ad-ins to a ratio of 1 cup ad-ins to every 4 eggs. This keeps the egg mixture ratio correct and allows for the perfect bite!
We love Spinach and Pork Belly Frittata, what are your favorite frittata combinations?