Bacon Mushroom Spinach Frittata Recipe

Here’s a delicious recipe for a Bacon, Mushroom, and Spinach Frittata, a perfect dish for brunch, lunch, or a light dinner. It’s loaded with savory flavors from the bacon, mushrooms, and spinach, and baked to perfection with fluffy eggs. The best part is that it’s easy to make and can be customized with your favorite vegetables or cheese.

Bacon, Mushroom, and Spinach Frittata

Ingredients:

• For the Frittata:
  • 6 large eggs
  • 1/2 cup heavy cream (or milk for a lighter version)
  • Salt and freshly ground black pepper, to taste
  • 4 slices bacon, chopped
  • 1 cup mushrooms, sliced (button or cremini mushrooms work great)
  • 1 cup fresh spinach, roughly chopped (you can also use baby spinach)
  • 1/4 cup grated cheese (cheddar, mozzarella, or a mix – optional)
  • 1 tablespoon olive oil (if needed for cooking)
  • 1 small onion, diced (optional)
  • 1 clove garlic, minced (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). If you’re using a cast-iron skillet, it can go directly from the stove to the oven, so make sure the skillet is oven-safe.
2. Cook the Bacon: Heat a large oven-safe skillet (preferably cast-iron) over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set it aside on a paper towel-lined plate. Leave a small amount of bacon fat in the skillet for cooking the vegetables.
3. Sauté the Vegetables: If needed, add a tablespoon of olive oil to the skillet. Add the diced onion (if using) and cook for about 2-3 minutes until softened. Add the sliced mushrooms and cook for another 5 minutes, stirring occasionally, until they release their moisture and become golden. Add the minced garlic (if using) and cook for 30 seconds until fragrant. Finally, stir in the chopped spinach and cook until wilted, about 1-2 minutes. Season with a pinch of salt and pepper.
4. Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, heavy cream (or milk), and a pinch of salt and pepper until well combined.
5. Combine Everything: Add the cooked bacon back into the skillet with the sautéed vegetables. Stir everything together evenly. Pour the egg mixture over the bacon and vegetables, ensuring the eggs are evenly distributed. If you’re using cheese, sprinkle it evenly over the top of the eggs.
6. Cook the Frittata: Let the frittata cook over medium heat for about 2-3 minutes, allowing the edges to set. Then, transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are fully set and lightly golden on top. You can check if it’s done by gently shaking the skillet – the frittata should not jiggle in the center.
7. Serve: Once baked, remove the skillet from the oven and let the frittata rest for a few minutes before slicing. Serve warm or at room temperature.

Serving Suggestions:

• Sides: This frittata pairs well with a simple green salad or roasted potatoes.
• Bread: Serve with crusty bread or toasted English muffins for a complete meal.
• For Extra Flavor: Add a dollop of sour cream or a drizzle of hot sauce on top.

Tips:

• Vegetable Variations: Feel free to swap out the spinach for other greens like kale, arugula, or Swiss chard. You can also add other veggies such as bell peppers, zucchini, or tomatoes.
• Cheese Options: Besides cheddar or mozzarella, you could try goat cheese, feta, or parmesan for a different flavor profile.
• Make-Ahead: This frittata can be made ahead and stored in the refrigerator for up to 3 days. It also reheats well in the microwave or oven.

Customizations:

• Meat: You can substitute the bacon with sausage, ham, or turkey for a different protein.
• Spicy Kick: Add some red pepper flakes or sliced jalapeños for a bit of heat.

This Bacon, Mushroom, and Spinach Frittata is versatile, full of flavor, and a great way to use up leftover vegetables and meats. It’s a crowd-pleaser for any occasion! Enjoy!