Recipes

Spinach, Mushroom, and Bacon Frittata

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*Please note, the following post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.”  Disclaimer

If you’re looking for a protein packed, dairy-free breakfast( or lunch/dinner), try this quick frittata.  It re-heats beautifully the next day.

Frittata

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Spinach, Mushroom, and Bacon Frittata

Course Breakfast
Cuisine American, Italian
Servings 8 servings
Author WhollyCupcake

Ingredients

  • 8 eggs large
  • 8 slices bacon chopped
  • 2 cups spinach leaves
  • 1 cup mushrooms sliced
  • 1 tsp sea salt
  • 1 tsp ground pepper
  • 1/2 tsp granulated garlic
  • 1 tsp smoked paprika

Instructions

  • Preheat oven to 425F
  • In a cast iron or oven safe skillet, place bacon. Turn heat on stovetop to medium and cook until slightly browned
  • Add mushrooms and continue cooking about 5 minutes
  • Add the spinach leaves and cook until slightly wilted about 2 mins.
  • In a medium bowl add the eggs along with the salt, pepper, garlic powder, and smoked paprika. Beat lightly
  • Pour egg mixture over the bacon and vegetables. 
  • Continue cooking on the stovetop for about 45 seconds until edges start to solidify.
  • Transfer skillet to oven and bake for 10 minutes.
  • Cool slightly and enjoy!!!
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Spinach, mushroom, and bacon frittata

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chefkreso
May 6, 2018 12:17 pm

Looks great, the addition of bacon is perfect!

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