At Heartbeet Lifesharing, a community for adults with developmental disabilities located in Hardwick, Vermont, this smoky bacon and spinach frittata is laced with aged white cheddar and creamy, tart fromage blanc. This recipe first appeared in our May 2014 issue with the story A Place at the Table.
- 8 slices bacon, roughly chopped
- 1 large yellow onion, roughly chopped
- 8 oz. baby spinach
- 1⁄2 cup whole milk
- 12 eggs
- Kosher salt and freshly ground black pepper, to taste
- 4 oz. fromage blanc
- 1 cup grated aged white cheddar cheese, preferably Cabot cloth-bound from Jasper Hill
- Heat bacon in a 12” skillet over medium-high heat; cook until crisp, 12–15 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Discard all but 2 tbsp. grease. Return pan to medium-high heat; cook onion until soft, 5–7 minutes. Stir in spinach; cook until wilted, 1–2 minutes; let cool.
- Heat oven to 400°. Whisk milk, eggs, salt, and pepper in a bowl; stir in reserved spinach mixture. Transfer to a 9″ x 13″ baking dish; sprinkle with reserved bacon. Dot with fromage blanc and sprinkle with cheddar; bake until golden brown and slightly puffed, about 35 minutes. Let cool slightly before serving.