Bacon and Tomato Frittata
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!
Ingredients
- 8 strips 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 the 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.