Happy Magazine Monday!
This recipe surprised me. I’d glanced through the ingredients and looked at the picture, and I thought it looked good, but I didn’t read the recipe itself, so it wasn’t until I was making it that I saw that this entire thing is made…in the microwave.
#1: This was one of the best recipes I’ve ever made. I ate half of it in one sitting.
#2: WHY did none of y’all tell me that you can make bacon in the microwave??
#3. Make this for dinner tonight.
It’s hot, and using the oven when it’s hot can be kind of torturous. So why not making everything in the microwave?
Thanks again, Rachael Ray, with your crafty microwave usage and your surprisingly delicious flavor combinations!
Creamed Spinach Frittata with Warm Bacon Salad
Serves 4
Ingredients
1 cup diced onion
1/2 cup heavy cream
1 Tbsp. prepared horseradish
1 tsp. chopped fresh rosemary
6 oz. frozen chopped spinach, thawed and squeezed dry
5 eggs, beaten
3 slices bacon
5 tsp. balsamic vinegar
1 Tbsp. olive oil
1 tsp. dijon mustard
5 oz. mixed greens
1 can cannellini beans, drained and rinsed
Salt & pepper
In a medium bowl, mix the onion, cream, horseradish, and rosemary for 5 minutes. Stir in the spinach, eggs, and salt & pepper to taste.
Coat a 9-inch pie plate (or 8×8 casserole dish) with cooking spray or olive oil. Add the spinach mixture and cover with a plate. Microwave 5 minutes. Uncover and microwave for about 4 minutes or until the center of the frittata is just set. (Check after 2 minutes.)
Arrange the bacon slices in a single layer on a plate. Microwave on high (you’ll probably want to cover is) until the bacon is crisp, about 3 and a half minutes.
Transfer the bacon to a paper towel to drain. Whisk together the vinegar, olive oil, and mustard with the bacon grease and season with salt & pepper.
Add the beans to the greens, then toss with the dressing. Add salt & pepper to taste.
Divide the frittata and salad amongst 4 plates and top the salad with crumbled bacon.
