Bacon and Mushroom Frittata with Spinach and Gouda


  • 1 tablespoon vegetable oil
  • 6 slices Farmland® Bacon, large dice
  • 1 ½ cups mushrooms, sliced
  • ½ cup diced yellow onion
  • 4garlic cloves, sliced
  • 1 pinch red pepper flakes
  • 2 cups fresh spinach
  • 6eggs
  • 2 tablespoons milk
  • 1 cup shredded Gouda cheese
  • Directions

  • Step 1

    Preheat oven to 350 degrees F.


  • Step 2

    In medium nonstick pan, heat vegetable oil over medium heat.

  • Step 3

    Add bacon and cook until crispy. Transfer bacon to paper towel-lined plate and reserve. Keep bacon fat in pan.

  • Step 4

    To pan with bacon fat, add mushrooms and cook until well browned. Remove and reserve.

  • Step 5

    Add onions and cook until softened; add garlic and cook for additional 2 minutes.

  • Step 6

    Add red pepper flakes and spinach. Cook until spinach just starts to wilt.

  • Step 7

    Return bacon and mushrooms to spinach mixture and add eggs whisked with 2 tablespoons milk, stirring to combine. Pour mixture into ovenproof serving dishes.

  • Step 8

    Top with smoked Gouda and place in oven. Bake for 8 to 10 minutes, or until eggs are just set.

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