Spinach and Roquefort Cheese Fritatta

   Today's special is another delicious fritatta made with spinach, sauteed green onions and a red jalapeno with Roquefort cheese. Delicioso! It starts with a couple of slices of bacon for extra flavor. Fritattas are quick and easy to make and provide a lot of nourishing goodness especially with pasture-raised chicken eggs.

Spinach and Roquefort Cheese Fritatta Before Oven-Finishing

Serves:                    2 
Prep Time:             10 minutes
Cooking Time:       20 minutes 






INGREDIENTS:   
2 slices bacon, chopped into 1/2" pieces
4 ounces Roquefort cheese, crumbled
1 red jalapeno, chopped into 1/8" pieces
2 green onions, sliced 1/4" diagonally
4-5 ounces fresh baby spinach
6 eggs (we like pasture raised, organic eggs)
Splash of milk
Fresh ground black pepper
Pinch of salt
4 cherry tomatoes, cut in half
Italian parsley for garnish

PREPARATION:  
1. Cut bacon and saute in a cast iron pan until crisp. Set aside.
2. Pour off most of the fat and add spinach with 1 T of water. Saute covered until spinach wilts. Remove spinach and set aside with bacon.
3. Saute jalapeno and green onions until soft. 
4. Add a splash of milk to the eggs, mix with a whisk and add to the jalapeno, green onion mixture. Quickly add the spinach, cheese, salt, pepper and bacon back into the egg mixture, stir until evenly distributed and cook over medium low heat for about 10 minutes until eggs start to coagulate on top and the bottom is cooked. Decoratively arrange the tomato halves on top of the eggs.
5. Place pan under the broiler about 4" from heat source until eggs are set and slightly brown on top, about 3 minutes. Watch closely so it doesn't burn.
6. Remove from oven and garnish with cut up Italian parsley.

PLATING:

Warm dinner plates in a warming oven while preparing the fritatta. Cut fritatta in quarters and serve.

Bon Appetit,
Anita and Tom