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Spinach, Mushroom, and Bacon Frittata

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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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Simple Fruit Tart

With such an abundance of stone fruit and berries during the summer months it’s easy to have leftovers that have over ripened.  This simple fruit tart has been my go-to recipe for many years.  It is passed down to me from my aunt who is an amazing cook.  She’s in her 80’s now, but growing up we would to go to her house for different occasions and she made the trendiest food, before trendy and food were even used in the same sentence.

This is  a very basic batter to which you can add any mixture of fruit that you have lying around.  This time I happened to have leftover peaches that I sprinkled on top before baking.  Give it a light dusting of powdered sugar, and you can serve this simple tart anytime of the day.  Preheat your oven to 350F, or 176C and grease a 12×12 round dish or 9×9 rectangular dish.  The smaller the dish, the taller the tart will be.

  • 400 grams sugar
  • 400 grams all purpose flour
  • 200 ml vegetable oil
  • zest from one lemon
  • 4 eggs, yolks and white separated
  • 2 tbsp cold water
  • 8 tbsp hot water
  • 2 cups your choice fruit (leave whole if  berries, cut small if  other fruit)

Place the egg whites in a large bowl and beat on high until lightly foamy (you don’t want peaks forming just a light foam.) Into the egg white foam add one after the other while gently mixing in between, the sugar, the egg yolks one at a time, the cold water, the hot water, the oil, lemon zest and finally the flour.

Mix these gently until just well incorporated and pour the batter into your baking dish.  Evenly sprinkle the fruit on top and bake about 30 minutes, or until lightly brown on top, and when toothpick is inserted in the middle it comes out clean. Remove from oven and cool on a cooling rack before serving. Enjoy!

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