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–+ servings
Spinach mushroom frittata in skillet.
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Spinach, Mushroom and Bacon Frittata

A delicious breakfast for two with eggs, bacon, mushrooms and spinach.
Course Breakfast, Main Dishes
Cuisine American
Keyword bacon, Breakfast, breakfast in bed, eggs, Food, frittata, Mushrooms, omelette, Recipe, Spinach
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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!