While the cat's away...

Cathy and I are heading off for a short break (our first vacation in six years!) and so no posts until mid-March here. In the meantime why not try our Goat Cheese and Spinach Frittata, as featured in the B&B Cookbook compilation Cinnamon Mornings and Savory Nights?

3 T. olive oil
8 thin slices of pancetta
1 small leek, sliced and chopped fine
1 1/2 cups baby spinach
12 large eggs, beaten
5 oz Firefly Farms Allegheny Chevre or your favorite goat cheese
Dash of hot sauce to taste, salt and pepper

Preheat the oven to 400 degrees. heat the olive oil in a medium skillet and cook the pancetta until crisp. Drain on paper towels and crumble. Add the leek to the pan and cook until softened; add the spinach and cook until wilted, stirring. Transfer the mixture to a bowl and set aside.

For each fritatta:
Whisk 3 eggs in a small bowl with a splash of hot sauce, salt and pepper and a tablespoon of water.
Wrap the handle of an 8-9 inch skillet in foil; heat over moderate heat. Spray with canola oil or vegetable spray and melt 1 tablespoon of butter in skillet until foam subsides. Pour in the eggs and cook, stirring, until curds begin to form. Scatter 1/4 of the pancetta, leek and spinach mix and crumbled goat cheese over the eggs and stir them in slightly. Transfer the skillet to the oven and bake until the eggs set, about 5 minutes.
Remove the skillet from the oven and brown the top of the frittata with a chef's blowtorch until the top bubbles and browns in spots. Slide the frittata onto a cutting board, slice in half and serve with oven-roasted potatoes and toast. Yields 4 generous servings.