I hope I was gracious, but I probably gave him a hard time since he went shopping the day we did our own family Christmas (before heading to visit extended family). I had not yet learned the value of a good iron skillet.
Thirteen years later this iron skillet is one of my most prized possessions. It is well seasoned from many years of hard work and love. I cherish the memory of our first Christmas and the first gift that my husband gave me, my prized iron skillet.
3 T. olive oil
½ tsp. dried dill
1 tsp. seasoned salt
1 tsp. salt
1 cup grated Parmesan cheese
1 cup shredded cheese (I use a Mexican blend or Colby/Jack)
½ lb. bacon, cooked and crumbled
6 to 8 oz. frozen cut leaf spinach (I use ½ of a 12 oz. bag)
Freshly ground salt and pepper
1. Preheat oven to 350 degrees. Spray or grease a 9 X 13 inch baking pan or a large iron skillet.
2. Whisk the eggs, oil, seasonings, and cheeses in a mixing bowl. Add the bacon and spinach, breaking up the spinach as you put it in. If you find it necessary you can thaw the spinach slightly in the microwave for about 30 seconds so that you can break it up.
3. Mix thoroughly and pour into a prepared baking pan or large iron skillet. Top with freshly ground salt and pepper. Bake for about 45 minutes, until edges are browned and center is set.