Bacon Mushroom Spinach Frittata

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

5 large eggs

1/2 cup milk

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

Dash of hot sauce

Kosher salt and freshly ground black pepper (to taste)

4 slices bacon (diced)

2 cloves garlic (diced)

8 ounces cremini mushrooms (thinly sliced)

2 cups baby spinach

1 Roma tomato (diced)

Directions

Preheat oven to 425 degrees F.

In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside.

Heat a large oven-proof skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes, reserving 1 tablespoon excess fat. Transfer to a paper towel-lined plate.

Add garlic and mushrooms to the skillet, and cook, stirring occasionally, until tender and browned, about 3-4 minutes; season with salt and pepper, to taste.

Stir in spinach and tomato until the spinach begins to wilt, about 2-3 minutes. Stir in egg mixture and bacon, reserving 2 tablespoons, until well combined. Cook, undisturbed, until edges are set, about 2 minutes. Top with remaining bacon.

Place into oven and bake until top is set and golden brown, about 14-15 minutes.

Serve immediately.