Bacon Mushroom Spinach Frittata
- Bacon Mushroom Spinach Frittata
- Recipe
- Ingredients
- Instructions
So quick, so easy and so perfect as a quick weeknight dinner or fancy brunch – and you can make it ahead of time too!
I can’t remember the last time I made a frittata. I’m not sure why because frittatas are the best thing since sliced bread.
Seriously. It’s like a fancy omelette, except way easier, and there’s absolute no flipping involved at all.
It’s also one of those elegant dishes you can whip up when having brunch, except no one at the table will know just how easy and effortless this is.
Plus, you can’t go wrong with the bacon-mushroom-spinach combo, especially when extra bacon is involved.
Disclosure: This post is sponsored by the California Milk Advisory Board. All opinions expressed are my own.
Recipe
Yield: 4 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Ingredients
Instructions
1. Preheat oven to 425 degrees F.
2. In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside.
3. Heat a large oven-proof skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes, reserving 1 tablespoon excess fat. Transfer to a paper towel-lined plate.
4. Add garlic and mushrooms to the skillet, and cook, stirring occasionally, until tender and browned, about 3-4 minutes; season with salt and pepper, to taste.
5. Stir in spinach and tomato until the spinach begins to wilt, about 2-3 minutes. Stir in egg mixture and bacon, reserving 2 tablespoons, until well combined. Cook, undisturbed, until edges are set, about 2 minutes. Top with remaining bacon.
6. Place into oven and bake until top is set and golden brown, about 14-15 minutes.
7. Serve immediately.
