Tag: baby spinach

When you wake up an hour or so before your spouse you might as well make a nice breakfast, right? If you have too many eggs and spinach you might as well put them to use. “Alexa, what can I make?” Oops, I forgot I don’t use Alexa. “Pinterest, what can I make?”

Firstly if you did not already know it, a frittata is essentially an omelette which you prepare in an ovenproof skillet and finish in the oven. This can be used for breakfast, lunch or dinner…so give it a try!

I N G RE D I E N T S:

• 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 (optional)
• Kosher salt and freshly ground black pepper, to taste
• 4 slices bacon, diced
• 2 cloves garlic, diced
• 8 ounces cremini mushrooms or whatever you have on hand, thinly sliced
• 2 cups baby spinach fresh or a small package of frozen unthawed
• 1 Roma tomato, diced
• small red pepper chopped for colour

DIRECTIONS:

1. Preheat oven to 425 degrees F.
2. In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside.
3. Heat a large ovenproof 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. (OR cheat and use precooked bacon)
4. Add garlic and mushrooms to the skillet (adding a little oil if using precooked bacon), and cook, stirring occasionally, until tender and browned, about 3-4 minutes; season with salt and pepper, to taste.
5. 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.
6. Place into oven and bake until top is set and golden brown, about 14-15 minutes.
7. Serve immediately.