Bacon and Mushroom Frittata with Spinach and Gouda
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Description
Perfect for brunch or a light dinner, this bacon and mushroom frittata is a complete meal with the addition of fresh spinach and smoked Gouda cheese.
Ingredients
- 1 tablespoon vegetable oil
- 6 slices Farmland® Bacon, large dice
- 1 ½ cups mushrooms, sliced
- ½ cup diced yellow onion
- 4 garlic cloves, sliced
- 1 pinch red pepper flakes
- 2 cups fresh spinach
- 6 eggs
- 2 tablespoons milk
- 1 cup shredded Gouda cheese
Directions
- 1. Preheat oven to 350 degrees F.
- 2. In medium nonstick pan, heat vegetable oil over medium heat.
- 3. Add bacon and cook until crispy. Transfer bacon to paper towel-lined plate and reserve. Keep bacon fat in pan.
- 4. To pan with bacon fat, add mushrooms and cook until well browned. Remove and reserve.
- 5. Add onions and cook until softened; add garlic and cook for additional 2 minutes.
- 6. Add red pepper flakes and spinach. Cook until spinach just starts to wilt.
- 7. Return bacon and mushrooms to spinach mixture and add eggs whisked with 2 tablespoons milk, stirring to combine. Pour mixture into ovenproof serving dishes.
- 8. Top with smoked Gouda and place in oven. Bake for 8 to 10 minutes, or until eggs are just set.
Nutrition Facts
serving: 4 servings
calories: 377.6 kcal
carbohydrates: 6.3 g
protein: 23.7 g
saturated fat: 12 g
cholesterol: 328.8 mg
sodium: 713.9 mg
fiber: 1.2 g
sugar: 3.2 g
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