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