Spinach, Mushroom, and Bacon Frittata

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.


Spinach, Mushroom, and Bacon Frittata
Course: Breakfast
Cuisine: American, Italian
Servings: 8 servings
Author: WhollyCupcake
  • 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
  1. Preheat oven to 425F

  2. In a cast iron or oven safe skillet, place bacon. Turn heat on stovetop to medium and cook until slightly browned

  3. Add mushrooms and continue cooking about 5 minutes

  4. Add the spinach leaves and cook until slightly wilted about 2 mins.

  5. In a medium bowl add the eggs along with the salt, pepper, garlic powder, and smoked paprika. Beat lightly

  6. Pour egg mixture over the bacon and vegetables. 

  7. Continue cooking on the stovetop for about 45 seconds until edges start to solidify.

  8. Transfer skillet to oven and bake for 10 minutes.

  9. Cool slightly and enjoy!!!


Spinach, mushroom, and bacon frittata





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2 Comments on "Spinach, Mushroom, and Bacon Frittata"

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Looks great, the addition of bacon is perfect!

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