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spinach and cheese frittata

Spinach and Cheese Frittata

This spinach frittata recipe is one of those recipes that requires minimal effort, cooking know-how or ingredients. Sure, you need to do a little sautéing, but other than that, this is a dump-and-go sort of recipe.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Breakfast
Servings 8

Ingredients
  

  • 4 strips bacon
  • ¼ cup onion diced
  • 2 cloves garlic minced
  • 8 ounce mushrooms sliced
  • ¼ teaspoon salt
  • 1 teaspoon dried rosemary
  • 3 ½ cups fresh baby spinach
  • 10 eggs
  • ½ cup half and half or milk regular or lactose-free
  • ½ teaspoon salt
  • ¾ cup grated Gruyere cheese

Instructions
 

  • Preheat oven to 400°F.
  • Heat a large, deep, oven-safe skillet over medium heat. Cook bacon until crisp. Remove bacon and set aside.
  • Wipe out all but 1 tablespoon of bacon grease.
  • Add onions to the hot skillet and cook for 3 minutes or until they begin to soften.
  • Add garlic and cook an additional minute.
  • Stir in mushrooms. Cook until mushrooms begin to soften.
  • Season vegetables with salt and rosemary.
  • Add spinach.
  • In a large bowl, whisk together the eggs, milk, salt and ⅓ of the cheese.
  • Add ⅓ cup of cheese to the vegetables along with 3 strips of the bacon, chopped.
  • Pour eggs mixture over the vegetables. Top with bacon.
  • Bake frittata for 10 minutes or until edges are golden brown and the center has set.
  • Top frittata with remaining cheese. Broil with for 1 minute or until bubbly.
  • Serve with extra cheese if desired.
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