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At the risk of being banned from the thread...

I can't cook (obviously) but I enjoy trying. Sometimes it works out, mostly not.

For some time I have been hungering for spinach, bacon, and cheese but I don't want a quiche.

So while Mrs p6 and youngest son will be gone all day taking part in the new Batman movie, it seemed a good time to experiment. This is just for me.

Using what I have I came up with this.

1 pack frozen spinach, thawed and drained.
1 lb cheap bacon - maybe 5 or 6 pieces cut into small strips.
1 - maybe 2 onions.
1 8 oz can mushrooms, pieces and stems. I wanted to use 4 oz of buttons but forgot to buy any.
1 10 oz can of Ro-Tel diced tomatoes and jalapenos.
To Be Determined - chopped, dried oregano leaves
TBD - EVO, garlic salt, course ground pepper, nutmeg and regular salt (I have been using course Celtic Sea Salt but my last rub was a bit...salty.)

SO far I have thawed and drained the spinach.

I'll start the spinach on top of the stove in some water but not cook it very long.

Meanwhile the (chopped) onion will be started in a mix of butter and olive oil with a sprinkle of garlic salt.

The bacon will also be started in another pan and about half cooked.

After the onion is clear add the spinach, mushrooms, and Ro-Tel.

Saute' for a bit.

Add bacon.

Season with oregano, pepper, nutmeg and salt to taste.

Now I intend to grate some cheddar over the top although originally I wanted a white cheese. I have some Muenster...but I like cheddar better so cheddar it is.

There is also the possibility of adding to or replacing the cheese with milk and flour as a sauce as mentioned in a spinach recipe on the net.

So before I make a huge mistake...any advice other than to just give up and grill some brats or a steak? I can do those no problemo!

Here is a good recipe from the 13 Coins Restaurant in Seattle. They usually make it with ground beef, but will substitute bacon.

Joe’s Special

2 tablespoons olive or vegetable oil
1 pound lean ground beef
2 medium onions, finely chopped
2 garlic cloves, finely minced
1/2 pound mushrooms, sliced
1 teaspoon course salt
1/4 teaspoon ground nutmeg (or pinch freshly ground - I sometimes add up to 1/2 teaspoon ground cinnamon too)
1/4 teaspoon dry oregano
1/4 teaspoon pepper
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry; or 1/2 pound fresh spinach, rinsed, stems removed, and leaves chopped (about 4 cups)
4 to 6 large eggs, lightly beaten
Splash of hot sauce (optional, but recommended)

Heat oil in a wide frying pan over high heat. Crumble in beef and cook, stirring often, until browned. Drain excess fat.
Add onions, garlic and mushrooms; reduce heat to medium and cook, stirring occasionally, until onions are softened, about 5 minutes.
Stir in salt, nutmeg, pepper, oregano and spinach; cook for about 5 more minutes. Add eggs. Reduce heat to low and cook, stirring constantly, just until eggs are softly set.

Here is my version of Spinach Souffle. Don’t wory if you can’t cook on this one, as it is very easy and hard to goof up.

Spinach Soufflé

2 eggs, beaten

1 can cream of mushroom soup…
or one cup of heavy cream and one 8 oz. pkg. of softened cream cheese and about 4 oz. of sliced mushrooms

one small onion finely minced or one large shallot finely minced

1 clove of garlic or 1/8 tsp garlic powder

¼ teaspoon salt

1 10 oz. package frozen spinach (thawed, drained and patted dry and I like to chop it up just a bit)

3-4 slices of bacon diced and sautéed to your preferred doneness

dash of nutmeg

Pinch of sugar

I sometimes put a little freshly grated parmesan or pecarino cheese in with the sauce and on top of the soufflé. I leave out the salt if I use these cheeses since they add enough salt to the dish.

Preheat oven to 350, Combine the first 5 ingredients in a mixing bowl until well blended. Add spinach, bacon, nutmeg and sugar and fold it in to the sauce mixture. Pour into an ungreased soufflé dish or casserole dish and bake for 50-60 minutes.