Bacon Mushroom Spinach Frittata
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(6)
Ingredients
4 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 slices bacon, diced
- 2 cloves garlic, diced
- 8 ounces cremini mushrooms, thinly sliced
- 2 cups baby spinach
- 1 Roma tomato, diced
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Preparation
Step 1
Preheat oven to 425 degrees F.
Step 2
In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside.
Step 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.
Step 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.
Step 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.
Step 6
Place into oven and bake until top is set and golden brown, about 14-15 minutes.
Step 7
Serve immediately.
Step 8
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Chef's notes
It's like a fancy omelette, except way easier, and there’s absolute no flipping involved at all.
You can’t go wrong with the bacon-mushroom-spinach combo, especially when extra bacon is involved.
