Spinach, Mushroom and Bacon Frittata
A delicious breakfast for two with eggs, bacon, mushrooms and spinach.
Servings 2 Servings
Ingredients
Ingredients:
- 4 eggs
- 2 tablespoons milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh cracked pepper
- 5 slices bacon cut into 1 inch pieces
- 1/2 cup chopped onion
- 1 cup sliced mushrooms
- 1 cup packed spinach leaves
Instructions
- Preheat oven to 350 degrees.
- In a bowl whisk together eggs, milk, salt and pepper. Set aside.
- In an 8-inch skillet, fry bacon. Transfer to a paper towel lined plate. Reserve 1 teaspoon pan drippings.
- In the same 8-inch skillet with the pan drippings, cook onion until soft, about 3 minutes. Add mushrooms and cook 3 more minutes. Add spinach leaves and cook just until the spinach wilts. Return the bacon to the pan.
- Pour eggs over the spinach mixture. Bake for 15-20 minutes or until the eggs are set.
- Remove from the oven, allow to cool 5 minutes, the eggs will continue to cook. Cut into wedges, serve immediately.
Notes
It is important to use an 8-inch skillet, I used a bigger one once on accident and although it was scrumptious, my frittata was very flat. Enjoy!