6 strips bacon, chopped
1 pint extra-small shucked oysters
1/2 cup chopped mushrooms
1 shallot, minced
1 clove garlic, minced
8 large eggs, beaten
2 tablespoon milk
1/2 cup shredded spinach
1 tablespoon butter


1. Fry the bacon in an ovenproof skillet over medium heat until almost crisp. Add the oysters, mushrooms, shallots and garlic. Cook for about 4-5 minutes, until oysters are plump and mushrooms are tender. Drain the liquid from the mixture and discard. Transfer the oyster-bacon mixture to a bowl and set aside.

2. Return the skillet to medium heat. Whisk the beaten eggs together with the milk and fold in the shredded spinach. Melt the butter and, when sizzling, add the beaten eggs mixture. When the eggs start to set, top with oyster-bacon mixture, scattering evenly over the eggs. Cook over medium heat until eggs are firm on the bottom. Place the frittata under the broiler to finish cooking. Divide into 4 portions and serve hot.

Taylor Shellfish Farms
Bill Whitbeck