Spinach and Bacon Frittata

(Sunday Strategy, continued)

Menu for Thursday

Spinach and Bacon Frittata

6 eggs
1 cup ricotta
1/4 cup grated parmesan
salt/pepper
5 strips bacon, cut into 1/2-inch pieces
5 Boiled Potatoes, quartered
Prepped Spinach
2 tbsp. evoo
2 tsp. white wine vinegar
Prepped Boston Lettuce

Preheat oven to 350. Whisk together eggs, ricotta, parmesan, 1 tsp. salt, and 1/4 tsp. pepper. Set aside. In an ovenproof nonstick skilled, cook bacon until crisp. Drain all but 1 tsp. fat. Add potatoes, and cook until warmed through. Add spinach and cook until barely wilted (about 30 seconds). Add egg mixture and stirl over medium heat for about a minute until thickened. Transfer skilled to oven and bake until center is set, about 18 minutes.
Meanwhile, whisk together oil and vinegar with a little salt and pepper and toss with lettuce. Serve frittata with salad on the side.