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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! #frittata #frittatarecipe #easyfrittata #bacon #baconfrittata #tomatofrittata #mushroomfrittata #breakfast #easybreakfast #breakfastrecipe

Bacon and Tomato Frittata

Print Recipe
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!
Course Breakfast
Cuisine American
Keyword bacon recipe, eggs, frittata recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8
Author Gayle

Ingredients

  • 8 strips Kiolbassa Dry Cured Bacon chopped
  • 1 tablespoon unsalted butter
  • 8 ounces baby bella mushrooms sliced
  • 2 cups fresh baby spinach
  • 8 eggs
  • ½ cup milk any kind
  • 1 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup shredded mozzarella cheese
  • ½ cup cherry tomatoes halved

Instructions

  • 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.