Damn Delicious

Bacon Mushroom Spinach Frittata

So quick, so easy and so perfect as a quick weeknight dinner or fancy brunch – and you can make it ahead of time too!

Bacon Mushroom Spinach Frittata - So quick, so easy and so perfect as a quick weeknight dinner or fancy brunch - and you can make it ahead of time too!

I can’t remember the last time I made a frittata. I’m not sure why because frittatas are the best thing since sliced bread.

Bacon Mushroom Spinach Frittata - So quick, so easy and so perfect as a quick weeknight dinner or fancy brunch - and you can make it ahead of time too!

Seriously. It’s like a fancy omelette, except way easier, and there’s absolute no flipping involved at all.

Bacon Mushroom Spinach Frittata - So quick, so easy and so perfect as a quick weeknight dinner or fancy brunch - and you can make it ahead of time too!

It’s also one of those elegant dishes you can whip up when having brunch, except no one at the table will know just how easy and effortless this is.

Bacon Mushroom Spinach Frittata - So quick, so easy and so perfect as a quick weeknight dinner or fancy brunch - and you can make it ahead of time too!

Plus, you can’t go wrong with the bacon-mushroom-spinach combo, especially when extra bacon is involved.

Bacon Mushroom Spinach Frittata

So quick, so easy and so perfect as a quick weeknight dinner or fancy brunch – and you can make it ahead of time too!

10 minutes30 minutes

Ingredients:

  • 5 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Dash of hot sauce
  • Kosher salt and freshly ground black 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:

  1. Preheat oven to 425 degrees F.
  2. In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside.
  3. Heat a large oven-proof skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes, reserving 1 tablespoon excess fat. Transfer to a paper towel-lined plate.
  4. Add garlic and mushrooms to the skillet, and cook, stirring occasionally, until tender and browned, about 3-4 minutes; season with salt and pepper, to taste.
  5. Stir in spinach and tomato until the spinach begins to wilt, about 2-3 minutes. Stir in egg mixture and bacon, reserving 2 tablespoons, until well combined. Cook, undisturbed, until edges are set, about 2 minutes. Top with remaining bacon.
  6. Place into oven and bake until top is set and golden brown, about 14-15 minutes.
  7. Serve immediately.

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Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 194.4 Calories from Fat 133.2
% Daily Value*
Total Fat 14.8g 23%
Saturated Fat 4.6g 23%
Trans Fat 0g
Cholesterol 238.0mg 79%
Sodium 110.5mg 5%
Total Carbohydrate 6.3g 2%
Dietary Fiber 1.1g 4%
Sugars 3.8g
Protein 10.9g 22%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Disclosure: This post is sponsored by the California Milk Advisory Board. All opinions expressed are my own.

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56 comments

  1. Rated 5 out of 5

    I made this recipe today and I will keep it as one of my favorites. It is absolutely delicious. 
    Thanks 

  2. I’m nervous to make it ahead of time. Like a day before I’m serving it. Any advice? Do you just bake the whole fish and then reheat?

  3. Rated 5 out of 5

    I made this tonight. It was So delicious. I used thick cut peppered bacon and the extra black pepper was wonderful. There are only 2 of us, so there are left overs. I served it with homemade green chile cornbread and a nice Pinot Noir.

  4. Rated 5 out of 5

    I added the mushroon and spinach mixture in with some fried hash browns and chopped onions and layered it in a sprayed baking dish with shredded cheese and poured the beaten eggs over everything.  Baked for 20 minutes at 425. Garnished with fresh parsley, chopped jalapeños and sliced avocados. Delicious!

  5. Rated 5 out of 5

    I made this for a New Year’s Day brunch. Delicious and easy. I added some shredded cheddar. Pairs well with mimosas. Cheers!

  6. Can you freeze this to eat later in the week/month? I live alone and try to prep my lunches in advance but wouldn’t want the same every day!

  7. I made this exactly as written this morning for my husband and I…..We both had trouble getting through our piece. When I asked him what he thought…he said “it’s over seasoned” and I agreed. The basil, oregano, and thyme was overwhelming….I would make this again but significantly reduce the amount of herbs or leave them out completely. Thank you for the recipe…I will just try to tweak it to our tastes next time.

    • I agree that the amount of basil, oregano and especially thyme are over the top. I would cut these herbs in half and maybe, given that pepper is called for as well, I would cut the thyme to 1/8 tsp. I topped ours with a mix of grated cheese (cheddar and Monterey jack). 

  8. Just made this for breakfast.  LOVED it!

  9. What would you recommend pairing this with? I’m making it as a late Mother’s Day breakfast in bed and need some help with sides. We are gf, and low carb if that helps 🙂

  10. This looks delicious!  If I wanted to add cheese, what cheese would you suggest?

  11. My husband hates cooked fresh tomatoes, so I added some chopped sun dried tomatoes instead. I personally would love the tomatoes. Next time I am just going to make it as is and he will just have to deal with it. A little grated Parmesan on the top would be nice.

  12. Hello! A little late to this post, but was thinking of making this on a Sunday and eating throughout the week. What are your recommendations for reheating? Wasn’t sure if microwave or heating in stove tasted best. Love your blog, your recipes are always delicious 🙂

  13. How might I made this if I don’t have a oven proof skillet?

  14. Made this tonight. It was yummy. I did top it w/cheddar cheese. Great quick meal. Thanks!!

  15. I’m anxious to try the Bacon Mushroom Spinach Frittata. But, is there any way that you can print the Nutrition Facts along with the recipe? This would be helpful for diabetics who have to count carbohydrates.

    • Unfortunately, that feature is unavailable at this time. But please feel free to copy/paste the nutritional information into a text document and print from there.

  16. Made this tonight, but substituted red bell peppers for the mushrooms cuz it’s what I had; man it was good! Thanks for a flavorful and delicious quick meal!

  17. i really would like to make this ahead, up to cooking it. Can I leave the mixture in the fridge for 12 hours before cooking it in the pan ?

  18. Made this last night for dinner, and it was a hit! Now we have leftovers for brunch and/or lunch.

  19. Made exactly according to recipe. I feared my breakfast taco-loving son might be disappointed with this new thing, but he happily gobbled it up. Don’t think he noticed there were mushrooms. It was too damn delicious.

  20. What size pan is that?

  21. This was dinner last night & we ate the entire pan, save for one triangle for my daughter’s daycare breakfast. Obviously it was delicious! I sautéed a little onion with the mushrooms and added a little shredded mozz on top with the extra bacon. Can’t have a beautiful frittata like this without a little cheese! 😉

  22. Excellent way to use up leftover holiday ham. Just cut it into cubes.

  23. I need to make this for my family soon! So delicious!

  24. Thanks for yet another great recipe reminder! I get so stuck in a rut with dinner ideas that I sometimes forget about simple always perfect meals like this!! PINNED!! =)

  25. I love your site! So, if I cook everything as directed in a pan on the stove, could I put it into a cooking dish to go into the oven instead of an oven-proof pan?
    Thanks

    • It’s really best to use an oven-safe pan as I just don’t think it’s possible to make a clean transfer to a baking dish since the eggs will barely be set on top.

  26. I made this tonight and didn’t change a thing..it was fantastic! Next time I’m going to swap out the bacon with my favorite sausade..

  27. I love how easy fritattas are. They are way less pressure than omelettes and in my opinion taste better too!

  28. There isn’t note in the recipe on mixing the bacon back into this. Not that it’s a big deal.

  29. Good morning, Chungah!
    Can I use a cast iron skillet for the fritatta or do I have to use a non-stick pan?
    Love your recipes, photos, and website!

  30. Can frozen spinach be substituted for fresh by any means? Have anyone tried that way?

  31. I have a ton of fresh eggs to use up from our chickens…I think it’s time to make a frittata. I love putting bacon in it.

  32. What do you do with the tablespoon of reserved bacon fat???

    • The reserved bacon fat is left in the skillet to cook the rest of the ingredients, starting with the garlic and mushrooms.

  33. This really does look delicious! Can’t wait to try it. From your pictures it looks like you put Italian parsley in it, but I don’t see that on the ingredient list. Can you help, please.

  34. Thank you so much for your recipes. I’ve made many of them and LOVE them all. I’m excited to try this fritatta. If I want to make it ahead do I go through all the steps just before baking? And how long should I let it bake if refrigerated overnight? I’d like to prep it the night before and pop it in the oven. Any advice is appreciated!

  35. Ok this is gorgeous! About 2 weeks ago I made a spinach and tomato frittata (no bacon for me) and shot it in my blue Le Creueset skillet…great minds 🙂 But your pics are wayyyy more beautiful than mine. I was going to post it as one of those rainy day posts one day, some day…but I just want yours instead now 🙂