Bacon and Mushroom Frittata with Spinach and Gouda
Total Time35 mins
Skill LevelBeginner
Servings4
Total Time35 mins
Skill LevelBeginner
Servings4
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Key IngredientHickory Smoked Bacon, Classic Cut, 16 oz.
AboutBrighten up each morning with these easy-to-make individual frittatas featuring Farmland Bacon.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Recipe by
Ingredients
6 slice(s) Farmland Bacon, large dice 1 Tbsp. vegetable oil 1 1/2 cup(s) mushrooms, sliced 1/2 cup(s) diced yellow onion 4 clove(s) garlic, sliced 1 pn. red pepper flakes 2 cup(s) fresh spinach 6 eggs, whisked with 2 tablespoons milk 1 cup(s) smoked gouda, shredded
Key IngredientHickory Smoked Bacon, Classic Cut, 16 oz.
Hickory Smoked Bacon, Classic Cut, 16 oz.Key IngredientHickory Smoked Bacon, Classic Cut, 16 oz.
Directions
1Preheat oven to 350°F.
2In medium nonstick pan, heat vegetable oil over medium heat.
3Add bacon and cook until crispy. Transfer bacon to paper towel-lined plate and reserve. Keep bacon fat in pan.
4To pan with bacon fat, add mushrooms and cook until well browned. Remove and reserve.
5Add onions and cook until softened; add garlic and cook for additional 2 minutes.
6Add red pepper flakes and spinach. Cook until spinach just starts to wilt.
7Return bacon and mushrooms to spinach mixture and add eggs, stirring to combine.
8Top with smoked Gouda and place in oven. Cook for 8 to 10 minutes, or until eggs are just set.
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