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Friday, August 31, 2018

BACON MUSHROOM SPINACH FRITTATA

I enjoy egg dishes..... a lot..... with that in mind, I thought it time to try a new frittata recipe.  So I went with a bacon, mushroom, spinach version.  It turned out really good, and the great thing about a frittata is you get plenty of breakfasts in one recipe!  I cut up the leftovers into individual pie pieces and freeze them in plastic bags for another day.  Just remove from the baggie and re-heat in the microwave.
Frittatas use a combination of stovetop and oven cooking, so you just need to be sure you have an ovenproof skillet. 

INGREDIENTS:

5 eggs
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


DIRECTIONS:

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. 

Enjoy!

recipe c/o:  www.damndelicious.net

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