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Spinach, Mushroom & Bacon Frittata
...in your mind.
Spinach, Mushroom & Bacon Frittata

Spinach, Mushroom & Bacon Frittata

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’.


  • 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


  1. Heat oven to 400
  2. Beat eggs in a large bowl, season with salt & pepper and set aside
  3. Heat large pan over medium and add olive oil, garlic, red pepper and mushrooms
  4. Cook until peppers are crisp-tender - about 5 minutes
  5. Add bacon and spinach & cook until spinach has wilted down
  6. Remove from heat, and add to the eggs with Parmesan and stir well
  7. 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
  8. Serve topped with sour cream and salsa