Bacon and Mushroom Frittata

  • Difficulty: Basic
  • 40 minutes
  • 6 servings

Start your day with this bacon and mushroom frittata and we can guarantee you’ll feel full and happy! This is an excellent breakfast, brunch, or lunch option thanks to its spinach and mushroom fillings. The fried bacon brings some crispiness to the rest of it. Give it a golden color by topping it with grated Cheddar before popping it in the oven!

Ingredients Needed for Bacon and Mushroom Frittata

5 ounces of bacon, chopped
3 garlic cloves, diced
1 fresh thyme sprig
5 ounces of mushrooms, sliced
2 tablespoons of extra virgin olive oil
salt
pepper
2 cups of baby spinach
8 whisked eggs
¼ cup heavy cream
4 ounces of cheddar, shredded

How to Cook Bacon and Mushroom Frittata

  1. Add the bacon to a skillet over medium heat. Cook and stir until crispy and brown. Transfer to a bowl, taking care to leave the drippings and the bacon fat in the pan.
  2. Use the same skillet to cook the garlic in the bacon fat. Cook and stir until the garlic starts browning.
  3. Add the fresh thyme and mushrooms, drizzle them with olive oil, and season with salt and pepper. Cook and stir until the mushrooms start changing color.
  4. Continue by adding the fried bacon and baby spinach and cook for 1-2 minutes. Mix the whisked eggs with the heavy cream and add them, too. Stir once and cook for 3-4 minutes.
  5. Add the Cheddar, then bake for 15 minutes at 370⁰F/185⁰C.

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