Fun Food Friday - Bacon, Spinach, and Mushroom Frittata

I love eggs, so I’m always making different egg dishes. This frittata is great for breakfast, lunch or dinner. It’s super yummy and really very filling. It’s also quick and easy to make. I have made it with and without bacon. I actually kinda like the no-bacon version better, but people who want something with meat might want to go for the bacon version. :) You can remove the parmesan and milk for a paleo version. It makes two big servings or four smaller servings. Serve with toast, oatmeal or fruit for some extra carbs. You will need an oven safe 12” skillet for this recipe. You can also save some slices for later, it actually reheats quite well.

Yield: 2 servings

Bacon, Spinach, and Mushroom Frittata

ingredients:

  • 4 large eggs
  • 4 egg white (I use All-Whites 100% liquid egg whites - 3 Tbs per egg white)
  • 2 tablespoons whole milk
  • salt and pepper
  • 4 slices bacon (optional)
  • 6 ounces cremini mushrooms, sliced
  • 1 shallot, minced
  • 4 ounces baby spinach
  • 1.5 ounces parmesan cheese, grated

instructions

  1. Adjust oven rack about 6 inches from broiler and heat broiler.  Whisk eggs, egg whites, milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in bowl.  Set aside.
  2. If using bacon, cook bacon in a 12 inch skillet over medium low heat until crisp, about 10 minutes.  Transfer bacon to paper towel lined plate.
  3. Pour off all but about 1 teaspoon of fat from skillet.  If you are not using bacon, melt 1/2 tablespoon of butter in skillet over medium heat.  Add mushroom and shallot.  Cook over medium heat until mushrooms and shallots have browned and mushrooms have released their liquid.  About 6-8 minutes.
  4. Add spinach to skillet and cook until all spinach is wilted down and the majority of water has cooked out, about 4 minutes.
  5. Stir bacon (if using) and parmesan into egg mixture.  Add egg mixture to skillet and cook.  Use a rubber spatula to stir and scrape the bottom of the skillet until large curds form and the spatula begins to leave a wake, but eggs are still super wet, about 2 minutes.  Shake skillet to evenly distribute the eggs and continue to cook to let the bottom set, about 1 minute.
  6. Place skilled under broiler and cook until the surface is puffed and spotty brown, about 2-3 minutes.
  7. Make sure to use potholders to remove the skillet as it will be hot!  Let sit about 3 minutes for eggs to fully set.  Use a rubber spatula to loosen frittata from the skillet and then slide onto a cutting board and slice into wedges.

NOTES:

Nutrition info is for half of the frittata with bacon.

calories

434

fat (grams)

21

carbs (grams)

16

protein (grams)

42