The eggs I like have a particularly vibrant golden aesthetic. These round, heaven-sent globes are velvety and rich. The eggs complement anything they touch. When scrambled, they’re fluffy. Want eggs over easy? With thick yolks, these eggs are perfect.
In Mount Vernon, Ind., the aptly named Oasis Farm is the sanctuary where free-range, cage-free chickens provide these full-flavored eggs. (Also found at Oasis: select produce such as asparagus and blackberries).
I used Oasis eggs for this frittata. This recipe showcases what a delight the eggs are to the eyes and palate, but the real beauty of a frittata is the simplicity of its preparation. One of my favorite flavor trios is the combination of spinach, bacon, and some form of bleu cheese. I prefer Gorgonzola (because it pairs well with smoky bacon), but if you want a more pungent cheese, by all means, go for it.
Spinach, Bacon, Gorgonzola Frittata
Ingredients (Servings: 4):
• 6 eggs
• 2 to 3 ounces baby spinach
• 2 to 3 ounces Gorgonzola cheese crumbles
• 4 to 5 strips bacon
• 1/4 cup milk
• Kosher salt
• Cracked black pepper
• Rubber spatula
• Skillet (I use a 9-inch, cast-iron skillet, but any skillet will do.)
Instructions:
Heat skillet on high and preheat oven to 350 degrees. Once hot, place bacon in the skillet. It should be hot enough to hear a sizzle the moment the bacon touches the pan. Cook the bacon until golden brown on each side. While the bacon is cooking, whisk the eggs and milk together until evenly colored throughout. Remove the bacon, reduce the heat to medium, discard half of the rendered fat carefully, and keep remaining fat for cooking.
Chop the bacon into small pieces and place in the skillet. Pour the egg mixture into the skillet, mixing evenly, pulling back the cooked layer from the edges to the middle with your spatula. As you pull, add the spinach and cheese.
Once half the eggs have solidified, place the skillet in the oven. Bake for 20 minutes. Sides should be slightly golden.
Slice and serve.
— Eli Haddix of Evansville has worked in the restaurant business for 12 years.
