Bacon Mushroom Spinach Frittata

Ingredients

• Egg

  Whole, fresh eggs

  2 ½ extra large or 140g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Salt

  Table

  1 dash or 0.4g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Bacon

  Raw, cured pork

  400g

• Garlic

  Raw

  2 cloves, minced or 6g

• Mushrooms

  Maitake, raw

  8 oz or 227g

• Spinach

  Raw

  2 cup or 60g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

Directions

1. Preheat oven to 425 degrees F.
2. In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside.
3. 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.
4. 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.
5. 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.
6. Place into oven and bake until top is set and golden brown, about 14-15 minutes.
7. Serve immediately.
8. (source: https://damndelicious.net/2015/02/02/bacon-mushroom-spinach-frittata/)