If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Serves 8 Don’t shy away from brunch because you think you have to stand in the kitchen and make 3 dozen fried eggs or a million pancakes. This easy frittata throws together in no time, and is made even easier if you use my favorite ’Ready Bacon’.
Ingredients
12 eggs
Kosher salt & fresh ground pepper
1 teaspoon olive oil
1 clove garlic
1 red pepper, diced small
8 ounces sliced mushrooms
One 2 ounce package Ready Bacon, diced small
One 6 ounce bag fresh baby spinach
1/2 cup shredded Parmesan cheese, approximately
Sour cream & salsa to garnish
Directions
Heat oven to 400
Beat eggs in a large bowl, season with salt & pepper and set aside
Heat large pan over medium and add olive oil, garlic, red pepper and mushrooms
Cook until peppers are crisp-tender - about 5 minutes
Add bacon and spinach & cook until spinach has wilted down
Remove from heat, and add to the eggs with Parmesan and stir well
Pour into a buttered 9x9 casserole dish, top with a little more Parmesan and bake until set, 20-25 minutes - do not overcook...you don’t want it too dry
