Some frittata recipes include spinach frittata with bacon and cheddar and hash brown frittata. The spinach frittata is cooked in a cast-iron skillet while the hash brown frittata can be cooked in a oven-safe pan.
To make the spinach frittata, preheat the oven to 400 degrees Fahrenheit. Cook 8 slices of bacon in a cast-iron skillet over medium heat, and when crispy, remove from heat and set aside. When cool, chop the bacon into 1/4-inch pieces, and then saute 1/2 diced onion in two tablespoons bacon fat until translucent. Turn off the heat, and add 1/2 pound of fresh spinach ripped into 1/2-inch pieces. Stir the mixture until wilted.
Beat 8 eggs in a mixing bowl, and season the eggs with salt to taste. Pour the eggs into the pan, and sprinkle in bacon. Cook for five minutes over medium heat, and then add one cup of grated cheddar cheese. Transfer the dish to the oven, and bake for 10 to 15 minutes.
To make hash brown frittata, fry 4 to 6 slices of bacon, and add 16 ounces of thawed hash browns, 1/2 cup diced onion, 1 diced red bell pepper and 1 diced green bell pepper to the pan. Season with salt and pepper to taste. Whisk 8 large eggs and 1/2 cup milk together, and then add the mixture to the pan, allowing the mixture to cook for one or two minutes before adding one cup of shredded cheddar cheese. Bake the dish in the oven for five minutes.