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4.9 from 24 votes

Bacon Mushroom Spinach Frittata

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

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

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 to taste
  • 4 lices Bacon diced
  • 2 cloves garlic diced
  • 8 ounces cremini mushrooms thinly sliced
  • 2 cups baby spinach
  • 1 Roma tomato diced

Instructions

    Cup of Yum
  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.