Recipes

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.

Frittata

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
  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!!!

IMG_3107

Spinach, mushroom, and bacon frittata

IMG_3105IMG_3108IMG_3116

 

 

You Might Also Like

2
Leave a Reply

avatar

1 Comment threads
1 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
2 Comment authors
WhollyCupcakechefkreso Recent comment authors

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  Subscribe  
Notify of
chefkreso
Guest

Looks great, the addition of bacon is perfect!

%d bloggers like this: