Spinach, Mushroom & Bacon Frittata

Spinach, Mushroom and Bacon Frittata

They were on sale, so I bought a dozen eggs, and unknowingly, so did Mark. We barely go through half a dozen eggs a month, and now we had 24 that needed to be eaten fairly soon. I know, there a lot worse situations in life, but besides deviled eggs or egg salad sandwiches, I was at a loss for what to do with all these eggs.

I always thought I liked quiche until I recently bought a slice at the local farmers market. Maybe that fact alone had a lot to do with it, it looked good, but it was horrible. It was really soft and custardy, almost runny, and cold. Not good.

So I set out on an internet quest to find a new egg recipe. I wanted something firm, moist, but not runny inside, and I wanted to use mushrooms, cheese and lots of herbs.

Of course I ended up combining many recipes to get the desired texture, consistency and flavor, but I finally came up with something more like a frittata than anything else. And the fact that bacon ended up an ingredient was just a bonus!

4 eggs
2 egg whites
4 strips of thick sliced bacon
½ cup sliced mushrooms
½ bag fresh spinach, chopped
2 green onions chopped
1 1/2 cups Monterrey Jack cheese, grated
1/4 cup fresh chopped parsley
1/4 cup fresh chopped basil
1 tbsp dried thyme
1/2 tsp cayenne powder
Salt and pepper


Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.

In a large nonstick skillet, cook bacon over medium-high heat. Add onions, garlic and mushrooms. Sauté 5 or 6 minutes, until onions start to soften and the mushrooms and bacon are browned.

Add spinach and fresh herbs and a pinch of salt. Reduce heat to medium and cook until most of the moisture is evaporated, stirring occasionally.

Meanwhile, combine eggs and egg whites in a large bowl. Add cheese, salt, pepper, and cayenne, mix well. Add spinach mushroom mixture and stir quickly to blend. Quickly pour into the pie pan.

Bake about 35 minutes. Remove from oven. Let cool 6-8 minutes before serving. Garnish with freshly grated Parmesan cheese.



  1. I love frittatas! I could have them nearly every day, but my husband is only good with them once in a while. This is one way that I can get his veggies into him though! This one looks great.

  2. This looks delicious, you guys. Definitely going on my brunch menu.

  3. It's funny to find out what people's staple ingredients are. We go through 3 dozen eggs a week! The frittata looks wonderful!

  4. This would be a perfect brunch addition. Looks really good! Yes to the bacon in the recipe!
    And that quiche from the farmer's market sounds scary! No wonder you didn't like it.

  5. what a lovely dish ..i will make this for my mom when she visit soon. thank you for sharing.


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