Bacon Mushroom Spinach Frittata
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course, Breakfast
Bacon Mushroom Spinach Frittata
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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
- 5 egg large
- ½ cup milk
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- ½ teaspoon thyme dried
- hot sauce dash of
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 4 lices Bacon diced
- 2 cloves garlic diced
- 8 ounces cremini mushrooms thinly sliced
- 2 cups baby spinach
- 1 Roma tomato diced
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.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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