Honest Abe Living Magazine features Cooking with Lodge Cast Iron recipes in each issue along with photos of log cabins, log homes and timber frame homes.
Nonstick cooking spray
1 lb. sliced bacon
4 oz. baby spinach
1/4 c. halved cherry tomatoes
15 medium eggs
1 tbsp. kosher salt
1 t. freshly ground black pepper
2 c. (8 oz.) grated white Cheddar cheese
- Preheat the oven to 350°. Coat a 9-inch cast iron skillet with cooking spray. Set aside.
- In a deep 12-inch cast iron skillet, fry the bacon over medium-high heat until crisp (you may need to do this in several batches). Remove to paper towels to drain.
- Pour all the bacon fat out of the skillet except for 1 tablespoon. Add the spinach and tomatoes and cook over medium heat, stirring a few times, until the spinach wilts and the tomatoes heat through.
- In a large bowl, scramble the eggs and season with the salt and pepper. Transfer the spinach and tomatoes to the prepared skillet. Evenly sprinkle the cheese over the top. Crumble the bacon and sprinkle over the cheese. Pour over the eggs.
- Bake the frittata until the center is set, 25 to 30 minutes.
- Let rest on top of the stove for 10 minutes before cutting into wedges to serve.
Serves 6 to 8
This recipe is from Amy Beth Edelman, chef and co-owner of Night Kitchen Bakery in Philadelphia, is perfect for a holiday brunch or served to guests as a light lunch.