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.
can this be doubled and cooked in a 9×13 baking dish instead of in a skillet? at what temperature and how long? thank you
I do. I bake it at the temp in the recipe (425), but don’t remember how long it takes.
What is the 1 tablespoon excess fat for? Do you leave that in the skillet?
Can we make this for meal prep? If so how long will it keep for?
This turned out great. It was a big hit at my parents’ Easter Brunch yesterday. I made it exactly as per the recipe except that I added some tiny cubes of sharp English cheddar to the egg mixture before I added it to the veggies. Will definitely make again.
I made this recipe today and I will keep it as one of my favorites. It is absolutely delicious.
Thanks
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?
Heather, you can actually bake everything the night before and reheat as needed when ready to serve.
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.
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!
That’s great!
I made this for a New Year’s Day brunch. Delicious and easy. I added some shredded cheddar. Pairs well with mimosas. Cheers!
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!
Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
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).
Just made this for breakfast. LOVED it!
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 🙂
So sorry for the late response! I am sure you made this already but these side dishes would be a great accompaniment.
https://damndelicious.net/category/side-dish/
Hope that helps!
This looks delicious! If I wanted to add cheese, what cheese would you suggest?
Any should work just fine – cheddar, monterey jack, swiss, etc.
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.
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 🙂
I have reheated in the microwave without any issues!
How might I made this if I don’t have a oven proof skillet?
You can also use a pie plate.
Made this tonight. It was yummy. I did top it w/cheddar cheese. Great quick meal. Thanks!!
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.
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!