Bacon, Mushroom and Spinach Frittata
Serves 2-4
Here is what you need:
6 fresh eggs
½ cup whole milk or half and half
1 cup freshly grated Parmesan cheese – save about ¼ cup for topping
2 cups fresh baby spinach
1 cup sliced mushrooms (Baby Bella, white button or what you like)
5 slices of bacon, diced
½ white onion, chopped
10 grape tomatoes, sliced in half lengthwise or cherry tomatoes
salt and fresh cracked black pepper
olive oil
Your favorite salsa or hot sauce for serving.
Here is what you need to do:
Preheat oven to 400 and position a rack to center of oven.
In a large glass bowl combine eggs, cheese (reserving about 3 TBS), milk, salt and pepper.
Whisk well and set aside.
On the stovetop, cook bacon in an ovenproof, non-stick skillet or ovenproof frittata pan. With a slotted spoon remove bacon and set aside on a paper towel.
Lower the heat just a bit and add the mushrooms and onions into the pan with the bacon grease. Cook until soft, about 5 minutes. Add in the spinach and let wilt. Season with a little salt and pepper if desired. Put the bacon back in the pan and stir for about 30 seconds.
Pour the egg mixture over the bacon, mushrooms and spinach right into the pan. Top with the sliced tomatoes, cut side up.
Slide into oven and cook for 12 – 15 minutes. The last minute top with the reserved cheese.
Remove from oven, test a with toothpick. Poke it into the center and if it comes out clean, it is done.
Let cool just a bit and run a spatula around the edges then slide the frittata onto a cutting board. Slice into quarters and serve with salsa and hot sauce.
Let’s Eat!!