A Baked Frittata with Bacon, Spinach, and Mushrooms is a savory, satisfying dish that’s perfect for breakfast, brunch, or even dinner. It’s packed with flavor, protein, and veggies, and it’s super easy to make. The combination of crispy bacon, earthy mushrooms, and fresh spinach makes this frittata a real crowd-pleaser. Plus, you can make it ahead for a quick and healthy meal.
Here’s a simple and delicious recipe to try!
Baked Frittata with Bacon, Spinach & Mushrooms
Ingredients:
- 6 large eggs
- 1/4 cup milk (or cream for a richer frittata)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1 tablespoon olive oil (for sautéing)
- 4 slices bacon, chopped
- 1 cup mushrooms, sliced (cremini, button, or your favorite variety)
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and squeezed dry)
- 1/2 cup shredded cheese (cheddar, mozzarella, or a blend of your choice)
- 1/4 cup grated Parmesan cheese (optional, for topping)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish, quiche dish, or an oven-safe skillet with cooking spray or butter.
2. Cook the Bacon:
- In a large skillet, cook the chopped bacon over medium heat until it becomes crispy, about 5-7 minutes. Once crispy, use a slotted spoon to remove the bacon from the pan and set it aside on a paper towel-lined plate. Keep about 1 tablespoon of bacon drippings in the pan for the next step.
3. Sauté the Vegetables:
- In the same skillet, add the olive oil (if needed) and sauté the sliced mushrooms over medium heat for 4-5 minutes, until they release their moisture and start to brown.
- Add the chopped spinach to the mushrooms and cook for another 1-2 minutes, until the spinach wilts down. Remove the skillet from the heat and set the veggies aside.
4. Prepare the Egg Mixture:
- In a large bowl, whisk together the eggs, milk (or cream), salt, pepper, and garlic powder (if using). Make sure everything is well combined.
5. Assemble the Frittata:
- Add the sautéed mushrooms and spinach to the egg mixture and stir to combine. Add the cooked bacon and shredded cheese, and mix everything together.
- Pour the egg mixture into the prepared baking dish or skillet, spreading it out evenly.
6. Bake:
- Bake the frittata in the preheated oven for 20-25 minutes, or until the eggs are set in the center and the top is lightly golden. You can test doneness by inserting a toothpick in the center; it should come out clean.
7. Optional Topping:
- If you’d like a golden, crispy top, sprinkle the grated Parmesan cheese on top of the frittata about 5 minutes before it’s done baking. Return it to the oven to melt and lightly brown the cheese.
8. Serve:
- Remove the frittata from the oven and let it cool for a few minutes. Slice into wedges and serve warm. You can garnish with fresh herbs like parsley or chives if desired.
Serving Suggestions:
- This frittata pairs beautifully with a side of fresh fruit, a light salad, or some crispy toast. You can also serve it alongside roasted potatoes or hash browns for a more hearty meal.
Tips & Variations:
- Add More Veggies: Feel free to add other vegetables to the frittata, such as bell peppers, onions, tomatoes, or zucchini.
- Use Different Cheeses: You can substitute or add other cheeses like feta, goat cheese, or Gruyère for a unique flavor.
- Make It Dairy-Free: If you need a dairy-free version, use non-dairy milk (such as almond or oat milk) and dairy-free cheese.
- Make Ahead: You can prepare the frittata the night before, store it in the refrigerator, and simply reheat it in the oven or microwave when you’re ready to serve.
Storage:
- Store leftover frittata in an airtight container in the refrigerator for up to 3 days. You can reheat individual slices in the microwave or warm the whole frittata in the oven at 350°F (175°C) for 10-15 minutes.
This Baked Frittata with Bacon, Spinach & Mushrooms is a delicious, versatile, and easy-to-make dish that works for any time of day. Enjoy!
