Makes 4 servings. Difficulty
1/2 Tablespoon olive oil 5 slices of bacon 2 shallots, minced 1 cup baby spinach 8 large eggs, beaten Salt and freshly ground black pepper Hot red pepper flakes 3 ounces goat cheese, crumbled
Preheat the oven to 400°F.
Crisp the bacon in a 12-inch non-stick skillet over medium high heat. Transfer crisped bacon to a paper towel lined plate to drain. When cool enough to handle crumble the bacon.
Add 1/2 tablespoon olive oil to the skillet. Add the shallots and saute until softened, about 2 minutes. Add the spinach and cook until wilted, about 1 minute. Using a slotted spoon transfer the contents of the pan to the plate with the crumbled bacon.
Season the beaten eggs with salt and freshly ground black pepper. Add them to the skillet and cook for about 1 minute. Scatter the reserved bacon, spinach and shallots over the eggs and bake for about 4 minutes or until the frittata is set. If necessary after 4 minutes place under the broiler to brown the top.
Slide the frittata onto a cutting board and cut into wedges. Serve.