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.
Seriously. It’s like a fancy omelette, except way easier, and there’s absolute no flipping involved at all.
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.
Plus, you can’t go wrong with the bacon-mushroom-spinach combo, especially when extra bacon is involved.
Bacon Mushroom Spinach Frittata
Ingredients
- 5 large eggs
- ½ cup milk
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ 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
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside.
- 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.
- 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.
- 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.
- Place into oven and bake until top is set and golden brown, about 14-15 minutes.
- Serve immediately.
Did you make this recipe?
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Disclosure: This post is sponsored by the California Milk Advisory Board. All opinions expressed are my own.
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 ?
Dori, you can actually bake everything the night before and reheat as needed when ready to serve.
Made this last night for dinner, and it was a hit! Now we have leftovers for brunch and/or lunch.
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.
What size pan is that?
This is a 9-inch skillet.
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! 😉
That’s what surprised me. No cheese in this recipe.
Excellent way to use up leftover holiday ham. Just cut it into cubes.
I need to make this for my family soon! So delicious!
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!! =)
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.
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..
Sausage
I love how easy fritattas are. They are way less pressure than omelettes and in my opinion taste better too!
There isn’t note in the recipe on mixing the bacon back into this. Not that it’s a big deal.
Thank you for letting me know. The recipe has been updated.
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!
A cast-iron skillet will work just fine.
Can frozen spinach be substituted for fresh by any means? Have anyone tried that way?
Frozen spinach should work just fine, but I recommend thawing and draining prior to using.
I just made this with frozen spinach Andrea didn’t drain it first.
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.
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.
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.
Yes, parsley is used simply as a garnish.
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!
You can actually bake this as written and then reheat as needed when ready to serve.
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 🙂