A delightful and easy-to-make frittata featuring spinach, bacon, and a touch of cumin for a flavorful breakfast or dinner option.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
In a mixing bowl, whisk the eggs until frothy. Add the milk, salt, pepper, and cumin, and whisk to combine.
Whisking the eggs thoroughly helps achieve a fluffy texture.
Heat the butter in an oven-proof skillet over medium heat. Add the chopped scallions and cook for 2 minutes until softened.
Use a non-stick skillet to prevent sticking.
Add the spinach to the skillet and cook until wilted, about 2 minutes.
Stir the spinach continuously to ensure even wilting.
Pour the egg mixture into the skillet. Cook gently, stirring occasionally, until the edges start to set, about 5 minutes.
Pull the edges towards the center to allow uncooked egg to flow to the edges.
Transfer the skillet to the oven and bake until the frittata is set in the center, about 10 minutes.
Check the center with a toothpick; it should come out clean when done.
Remove the skillet from the oven and let the frittata cool slightly. Garnish with sour cream and scallion tops.
Letting the frittata cool slightly makes it easier to slice.
Slice the frittata into wedges and serve warm.
Pair with a fresh salad or crusty bread for a complete meal.
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