Bacon Mushroom Spinach Frittata

We had this for dinner and I liked cooking something different to mix it up. It wasn't too hard either which is nice. Next time I would love to add chopped green onions and serve with hash browns and oranges. http://damndelicious.net/2015/02/02/bacon-mushroom-spinach-frittata/?m

Bacon Mushroom Spinach Frittata

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Yield 4 servings

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-Beth used crumbled bacon from Costco
• 2 cloves garlic, diced
• 8 ounces cremini mushrooms, thinly sliced-Beth feels there were too many mushrooms and that 4 0z. Would be better. 
• 2 cups baby spinach
• 1 Roma tomato, diced

Instructions

• 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.