Bacon Mushroom Spinach Frittata

Name: Bacon Mushroom Spinach Frittata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 5 large eggs; ½ cup milk; ½ teaspoon dried basil; ½ teaspoon dried oregano; ½ teaspoon dried thyme; Dash of hot sauce; Kosher salt and freshly ground black pepper; 4 lices Bacon; 2 cloves garlic; 8 ounces cremini mushrooms; 2 cups baby spinach; 1 Roma tomato

User Reviews

4.9

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 servings
Course
Main Course, Breakfast

Bacon Mushroom Spinach Frittata

Iris Warren

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So quick, so easy and so perfect as a quick weeknight dinner or fancy brunch – and you can make it ahead of time too!

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Ingredients

Servings

5 large eggs
½ cup milk
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
Dash of hot sauce
Kosher salt and freshly ground black pepper to taste
4 lices Bacon diced
2 cloves garlic diced
8 ounces cremini mushrooms thinly sliced
2 cups baby spinach
1 Roma tomato diced

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Instructions

Preheat oven to 425 degrees F.
In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside.
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.
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.
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.
Place into oven and bake until top is set and golden brown, about 14-15 minutes.
Serve immediately.