This Bacon and Tomato Frittata is a simple dish that's ready in less than an hour. Filled with crisp bacon, tender mushrooms, spinach and tomatoes, this recipe makes a delicious breakfast or brunch!
Preheat oven to 350°F. Lightly grease a 9-inch round pan with cooking spray. Set aside.
In a large skillet, cook Kiolbassa Dry Cured Bacon over medium heat until brown and crisp, about 5-7 minutes. Remove to a paper towel lined plate and set aside.
Wipe skillet clean and add unsalted butter to melt. Add mushrooms and sauté until tender, about 3-4 minutes, Once mushrooms are almost cooked through, add spinach and stir to wilt, then remove skillet from heat.
As mushrooms are cooking, prepare eggs. In a large bowl, whisk eggs, milk, Italian seasoning, garlic powder, salt, pepper, and cheese. Pour into prepared pan.
Add cooked bacon and mushroom spinach mixture to egg mixture. Top with halved tomatoes and a sprinkling of extra cheese, if desired.
Cook for 30-35 minutes, or until eggs are set and edges start to pull away from pan. Let cook for 5 minutes and then serve.
Notes
Frittata can be refrigerated for up to five days and frozen for up to three months.See my tips and tricks for making this bacon and tomato frittata above recipe box.