Turkey Bacon, Potato and Spinach Frittata
Turkey Bacon, Potato and Spinach Frittata
Ingredients
- 1.1 lbs (500 g) 41278 Butterball Salt-reduced Bacon-style Turkey or 41284 Butterball Applewood Smoked Bacon-style Turkey
- 1/4 cup (60 mL) Vegetable oil
- 2 large Onion, chopped
- 4 cloves Garlic, minced
- 8 cups (2 L) Potato, diced (1/4”), cooked OR Hash brown potatoes, frozen (thawed)
- 2 tsp (10 mL) Thyme, dried
- 6 cups (1.5 L) Spinach, baby, chopped
- 2 tsp (10 mL) Salt
- 2 tsp (10 mL) Pepper, ground
- 2 cups (500 mL) Milk, whole (or 2%)
- 6 cups (1.4 L) Liquid eggs or 30 eggs
- 1 cup (250 mL) Parmesan cheese, grated
Directions
- Preheat oven to 375°F (190°C).
- Heat oil in a skillet over medium heat and cook Butterball Salt-reduced Turkey Bacon, onions, and garlic until softened.
- Add potatoes and thyme, and cook for about 5 minutes, stirring frequently.
- Add spinach, salt and pepper, and cook until spinach is slightly wilted.
- Transfer mixture to a 20” x 12” hotel pans, that have been sprayed with pan release and spread evenly.
- Crack eggs (omit if using liquid eggs). Whisk together milk and eggs.
- Pour evenly over the bacon and potato mixture.
- Bake for 15-20 minutes at 375°F (190°C) to internal temperature of 165°F (74°C).
- Sprinkle with grated cheese and return to oven for approximately 2 minutes until surface is golden.
