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!

5.00 stars (5 ratings)
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.