4 slices bacon, diced
½ cup milk
½ tsp. basil
½ tsp. dried oregano
½ tsp. thyme
8 oz. cremini (or if you have another favorite) mushrooms
2 cloves garlic, diced
2 cups spinach
1 roma tomato, diced
salt and pepper to taste
|stovetop cooking finished and ready to place in the oven|
Preheat oven to 425 degrees. In a bowl, mix together eggs, milk, basil, oregano, thyme. Season with salt and pepper.
Cook the bacon until brown and crispy (I actually cooked an entire pound and reserved three full strips for the top). Drain on a paper towel lined plate. Reserve 1 Tbsp. of fat. Add garlic and mushrooms and cook until tender and browned. Add a bit of salt and pepper to season.
Next add the spinach and tomato. Cook until the spinach is wilted. Stir egg mixture and bacon into the skillet until well combined. Let cook undisturbed until the edges are set. Top with reserved bacon and place in the hot oven. Cook for approximately 13-16 minutes.
recipe c/o: www.damndelicious.net