BACON AND MUSHROOM FRITTATA WITH SPINACH AND GOUDA

Bacon and Mushroom Frittata with Spinach and Gouda image

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.

Provided by Farmland

Categories Breakfast and Brunch Eggs Frittata Recipes

Time 33m

Yield 4

Number Of Ingredients 10

Previous Next

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

Steps:

Preheat oven to 350 degrees F.
In medium nonstick pan, heat vegetable oil over medium heat.
Add bacon and cook until crispy. Transfer bacon to paper towel-lined plate and reserve. Keep bacon fat in pan.
To pan with bacon fat, add mushrooms and cook until well browned. Remove and reserve.
Add onions and cook until softened; add garlic and cook for additional 2 minutes.
Add red pepper flakes and spinach. Cook until spinach just starts to wilt.
Return bacon and mushrooms to spinach mixture and add eggs whisked with 2 tablespoons milk, stirring to combine. Pour mixture into ovenproof serving dishes.
Top with smoked Gouda and place in oven. Bake for 8 to 10 minutes, or until eggs are just set.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 6.3 g, Cholesterol 328.8 mg, Fat 28.5 g, Fiber 1.2 g, Protein 23.7 g, SaturatedFat 12 g, Sodium 713.9 mg, Sugar 3.2 g