Bacon Mushroom Spinach Frittata - So quick, so easy and so perfect as a quick weeknight dinner or fancy brunch - and you can make it ahead of time too!
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.