Bacon and Mushroom Frittata with Spinach and Gouda | The Best Recipes

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Bacon and Mushroom Frittata with Spinach and Gouda

"Perfect for brunch or a light dinner, this bacon and mushroom frittata is a complete meal with the addition of fresh spinach and smoked Gouda cheese."

Ingredients :

• 1 tablespoon vegetable oil
• 6 slices Farmland® Bacon, large dice
• 1 1/2 cups mushrooms, sliced
• 1/2 cup diced yellow onion
• 4 garlic cloves, sliced
• 1 pinch red pepper flakes
• 2 cups fresh spinach
• 6 eggs
• 2 tablespoons milk
• 1 cup shredded Gouda cheese

Instructions :

Prep : 10M	Cook : 4M	Ready in : 33M

• Preheat oven to 350 degrees F.
• In medium nonstick pan, heat vegetable oil over medium heat.
• Add bacon and cook until crispy. Transfer bacon to paper towel-lined plate and reserve. Keep bacon fat in pan.
• To pan with bacon fat, add mushrooms and cook until well browned. Remove and reserve.
• Add onions and cook until softened; add garlic and cook for additional 2 minutes.
• Add red pepper flakes and spinach. Cook until spinach just starts to wilt.
• Return bacon and mushrooms to spinach mixture and add eggs whisked with 2 tablespoons milk, stirring to combine. Pour mixture into ovenproof serving dishes.
• Top with smoked Gouda and place in oven. Bake for 8 to 10 minutes, or until eggs are just set.

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