Easy bacon spinach mushroom frittata recipe. Perfect breakfast/brunch item!

Ingredients

• 4 slices Thick Cut Bacon (chopped into bite‑size pieces)
• 1 piece Onion (medium, diced)
• 1 cup Mushrooms (sliced; button or cremini work well)
• 2 cup Fresh Spinach (packed, washed)
• 2 clove Garlic (minced)
• 1 cup Half and Half (adds creaminess)
• 6 piece Large Eggs (room temperature)
• 1 cup Monterey Jack Cheese (shredded)
• 2 stalk Green Onions (chopped)
• 1 piece Avocado (sliced, for serving (optional))
• 1 tablespoon Hot Sauce (to taste, for serving (optional))

Instructions

1. Prep Ingredients

   Chop the bacon, dice the onion, slice the mushrooms, wash and roughly chop the spinach, mince the garlic, and chop the green onions.

   Time: PT10M

2. Sauté Bacon and Vegetables

   Heat a skillet over medium heat. Add the chopped bacon and cook until crisp, then remove with a slotted spoon onto a paper‑towel‑lined plate. In the same skillet, add the onion, mushrooms, and garlic; sauté 3–4 minutes until softened. Add the spinach and cook until wilted, then combine with the bacon and drain on a plate.

   Time: PT5M

3. Make Egg Mixture

   In a mixing bowl, whisk together the half‑and‑half and eggs. Season generously with salt, pepper, and any additional herbs you like.

   Time: PT5M

4. Assemble the Frittata

   Grease the 8×8 baking dish with a little butter or oil. Pour the egg mixture into the dish, then evenly distribute the sautéed bacon‑vegetable mixture and green onions. Sprinkle the shredded Monterey Jack cheese over the top.

   Time: PT5M

5. Bake

   Preheat the oven to 350°F. Place the dish in the oven and bake for about 20 minutes, checking every few minutes. The frittata is done when the center is set and no longer jiggles.

   Time: PT20M

   Temperature: 350°F

6. Serve

   Allow the frittata to rest for 5 minutes, then cut into squares. Serve with sliced avocado and a drizzle of hot sauce if desired.

   Time: PT5M

Nutrition Facts

Calories

430

Protein

20g

Carbohydrates

6g

Fat

30g

Fiber

2g