Ingredients

4 strips bacon, chopped

1/2 red onion, chopped

1 box (10 ounces) frozen chopped spinach, thawed, water squeezed out

8 eggs

1/2 cup whipping cream

1/2 teaspoon salt

1/2 teaspoon each: freshly grated nutmeg, freshly ground pepper

1/2 cup panko crumbs, optional

2 tablespoons melted butter or olive oil, optional

Preparation

  1. Cook bacon over high heat, stirring, in oven-safe skillet until crisp, about 2 minutes; remove to paper towels. Add onion to skillet and cook, stirring, until golden, 4 minutes. Stir in spinach, heat.
  2. Meanwhile, heat broiler. Beat together the eggs, cream, salt, nutmeg and pepper in a medium bowl. Stir in cooked bacon. Stir mixture into skillet. Cook over medium heat until eggs are set at the edges, about 7 minutes. Transfer to broiler and broil until eggs are almost set in the middle, about 5 minutes.
  3. Meanwhile, toss panko crumbs with melted butter. Sprinkle crumbs over eggs and return to oven. Bake until set, 4 minutes. Let cool 5 minutes. Cut into wedges. Note: Try other tender greens in place of spinach, such as arugula. In place of nutmeg, try a handful of chopped, fresh herbs: thyme, tarragon or chives.