Potato and Turkey Bacon Pie

Potato and Turkey Bacon Pie

5 strips turkey bacon
16 ounces russet potatoes, peeled and cut into chunks
6 large eggs
4 large egg whites
1 cup ricotta cheese
6 ounces shredded sharp white cheddar
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
10 ounces frozen chopped spinach, thawed, drained and squeezed dry

Preheat oven to 350

Arrange turkey bacon in a large skillet and place over medium heat - cook until crisp. Remove and crumble into large pieces when cool enough to handle.

Meanwhile, in a medium saucepan, add potatoes - cover with water and add salt to taste. Bring to a boil, reduce heat and simmer until fork tender, about 10 minutes. Drain.

In a large bowl, whisk together eggs, ricotta, cheese, pepper, salt and crushed red pepper until well combined.

In a 10" oven-safe skillet, heat oil over medium. Add potatoes, bacon and spinach - cook until heated through, about 2 to 3 minutes. Pour the egg mixture into the skillet, stirring gently to mix. Transfer the skillet into the oven and bake until set - about 38 to 45 minutes. Remove and let sit for 5 to 10 minutes before serving.

Makes about 4 to 6 servings.

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