Bacon Mushroom Spinach Frittata

• Gluten free

• Meat

  • 4 slices Bacon

• Produce

  • 2 cups Baby spinach
  • 1/2 tsp Basil, dried
  • 8 oz Cremini mushrooms
  • 2 cloves Garlic
  • 1/2 tsp Oregano, dried
  • 1 Roma tomato
  • 1/2 tsp Thyme, dried

• Refrigerated

  • 5 Eggs, large

• Condiments

  • 1 Dash Hot sauce

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Dairy

  • 1/2 cup Milk

Found on damndelicious.net

Description

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. 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.