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BACON MUSHROOM SPINACH FRITTATA Recipe

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This recipe for BACON MUSHROOM SPINACH FRITTATA is from MORE OF PENNY'S PICKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
5 large eggs
1/2 cup milk
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
Dash of hot sauce
Salt and pepper to taste
4 slices bacon, diced
2 cloves garlic, diced
8 ounces cremini mushrooms, thinly sliced
2 cups baby spinach
1 roma tomato, diced

Directions:
Directions:
In a large bowl, whisk together eggs, milk, and seasonings. Set aside.

Heat a large ovenproof skillet over medium high heat. Add bacon, and cook until brown and crispy, about 6 to 8 minutes, reserving 1 tablespoon excess fat. Transfer to a paper towel lined plate.

Add garlic and mushrooms to the skillet, and cook, stirring occasionally, until tender and browned, about 3 to 4 minutes. Season with salt and pepper to taste. Stir in spinach and tomato until the spinach begins to wilt, about 2 to 3 minutes.

Stir in egg mixture and bacon, reserving 2 tablespoons of the bacon, until well combined. Cook, undisturbed, until edges are set, about 2 minutes. Top with remaining bacon.

Place into 425º oven, and bake until top is set and golden brown, about 14 to 15 minutes.

 

 

 

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