This is a great weeknight meal or brunch that you can prepare ahead.

I don’t recall the last time I cooked a frittata. I don’t know why, because frittatas have to be the best thing since bread.

Seriously. This is like a fancy but much easier omelet. There’s no flipping required.

This is also a great dish to serve at brunch. No one will ever know how simple and easy it is.

Plus, you can’t go wrong with the bacon-mushroom-spinach combo, especially when extra bacon is involved.


  • Five large eggs
  • 1/2 cup milk
  • Half a teaspoon of dried basil
  • Half a teaspoon of dried oregano
  • Half a teaspoon of dried thyme
  • Hot sauce dash
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • Four slices of bacon diced
  • Two cloves garlic, diced
  • Cremini mushrooms 8 ounces, thinly sliced
  • 2 cups baby spinach
  • 1 Roma tomato, diced


  • Preheat oven to 425 degrees F.
  • In a large mixing bowl, combine eggs, milk bas,il, oregano, and thyme. Season with salt and pepper to taste. Set aside.
  • A large oven-proof pan should be heated over medium heat. Cook bacon until crispy and brown, approximately 6-8 minutes. Reserve one tablespoon of the excess fat. Transfer the mixture to a plate lined with paper towels.
  • Add the garlic and mushrooms to a skillet and cook, stirring frequently, for 3-4 minutes or until they are tender and brown. Season with salt and pepper to taste.
  • Stir spinach and tomato together until spinach starts to wilt. This should take about 2 or 3 minutes. Mix in the egg mixture, bacon, and two tablespoons of reserved bacon. Unstirred, cook until edges are firm, approximately 2 minutes. Top with bacon.
  • Bake for 14-15 minutes until the top is golden brown and set.
  • Serve immediately