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Spinach, Mushroom, and Bacon Frittata

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Rating: 5.0/5 (6 votes cast)

 

Spinach, Mushroom, and Bacon Frittata

 

 

 

Spinach, Mushroom, and Bacon Frittata

 

 

A frittata is a delicious dish that’s amazingly easy to make. One of the reasons I love making frittatas is that they are so versatile. You can add just about anything you happen to have on hand. Pour the milk and egg mixture over the top and it’s ready for the oven. How much easier can it get than that?

 

 

 

 

 

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Spinach, Mushroom, and Bacon Frittata
A frittata is a delicious Italian country-style dish. This frittata is filled with sprinach, mushrooms, and bacon, but you can easily improvise and use what you have on hand. That's the beauty of a frittata. It's very much like a crustless quiche, filled with veggies, cheese, meat, and/or pasta. Serve it for breakfast, lunch, dinner, or for a special occasion. It's one of those dishes that fits beautifully into a casual family dinner or a fancy brunch with friends.
Spinach, Mushroom, and Bacon Frittata
Servings
Ingredients
  • 8 slices bacon
  • 1/2 medium onion, peeled and diced
  • 1 cup sliced mushrooms
  • 1-1/2 cups fresh baby spinach
  • 8 eggs
  • 1/2 cup whole milk
  • 1/4 tsp kosher salt, or to taste
  • freshly ground black pepper
  • 1 cup grated cheddar cheese
Servings
Ingredients
  • 8 slices bacon
  • 1/2 medium onion, peeled and diced
  • 1 cup sliced mushrooms
  • 1-1/2 cups fresh baby spinach
  • 8 eggs
  • 1/2 cup whole milk
  • 1/4 tsp kosher salt, or to taste
  • freshly ground black pepper
  • 1 cup grated cheddar cheese
Spinach, Mushroom, and Bacon Frittata
Instructions
Preheat oven to 400° F.
  1. Rinse the spinach, dry, then roughly tear into pieces; set aside. Chop the bacon into 1/2-inch pieces.
  2. In a heavy oven-proof skillet fry the chopped bacon over medium heat until it is crispy. With a slotted spoon, transfer the bacon to a plate lined with paper towels; set aside.
  3. Drain off all but about 2 Tbsp of the bacon drippings from the frying pan; add the chopped onion and cook over medium heat until tender; about 5 minutes. Add the sliced mushrooms and spinach; cook about 5 more minutes or until the spinach is wilted and the mushrooms are tender. Turn heat to low; add the bacon back into the frying pan and stir to combine with the rest of the ingredients.
  4. In a medium size bowl, whisk the eggs; add the milk, salt, and pepper, whisk to combine. Gently stir in the grated cheese.
  5. Make sure that the ingredients in the frying pan are evenly distributed; gently pour the egg and cheese mixture evenly over the other ingredients in the pan. Cook on low for 1 to 2 minutes.
  6. Transfer the frying pan to the preheated oven and cook for 15 to 20 minutes, or until the frittata is just set. Remove from oven. Gently slide the frittata onto a serving plate. Serve warm or at room temperature.

 

 

 

Spinach, Mushroom, and Bacon Frittata, 5.0 out of 5 based on 6 ratings
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