The Best Bacon, Spinach, and Pesto Frittata

I fell in love with pesto last summer. 

I traveled to St. Louis last summer for a conference for work. It was almost 100 degrees outside, so I opted for the hotel restaurant for lunch. Wanting something light, I chose the tomato soup with basil pesto. 

I had never had pesto before, and this was not my mama's tomato soup! I actually had it again for dinner the next night, came home and purchased some at the store. It is now a staple in my fridge, and I'm always looking for ways to incorporate it into a recipe.

The brand I use is Classico.

Today, I decided to try it in a frittata.

Here's my recipe that I made up as I went along.

3 pieces of bacon

1 package frozen chopped spinach

6 eggs

1 T pesto

cheddar cheese

salt and pepper to taste

Preheat oven to broil.

In bowl, whisk together 6 eggs, salt and pepper. Set aside.

I cooked the bacon in my iron skillet and drained the grease. While that was cooking I defrosted the spinach in the microwave. 

Once the bacon cooked, I used kitchen shears to cut it /break it up into smaller pieces. 

Then I put the spinach in the iron skillet and kind of smeared it around, then I put the pesto on top and kind of smeared that around, too. 

Next, I added the eggs on top and let it cook for about 5 minutes. 

After 5 minutes, I sprinkled shredded cheddar on top, sprinkled on a little more pepper and popped it in the oven for about 5 minutes.

Yum!

Do you have a favorite frittata recipe? Or iron skillet recipe? I'd love to hear about them in the comments.

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