Frittata with Spinach and Mushrooms for Breakfast or Brunch

Ingredients

• 12 large eggs Large Eggs (room temperature)
• 2 tablespoons Whole Milk (adds a splash of richness)
• 1 teaspoon Kosher Salt (adjust to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Unsalted Butter (for the pan, adds flavor)
• 12 ounces Frozen Chopped Spinach (thawed, drained, and squeezed dry)
• 1 pound Bacon (cut into lardons)
• 10 ounces Mushrooms (sliced)
• 1 cup Sharp Cheddar Cheese (shredded (about 113 g))

Instructions

1. Make the Egg Mixture

   Crack 12 large eggs into a mixing bowl, add 2 Tbsp whole milk, 1 tsp salt, and ½ tsp black pepper. Whisk until the yolks are fully broken and the mixture is uniform; no need to whisk fluffy.

   Time: PT5M

2. Prepare the Spinach

   Place the 12 oz frozen chopped spinach in a microwave‑safe bowl, heat until thawed, then transfer to a clean kitchen towel and squeeze out as much liquid as possible.

   Time: PT5M

3. Sauté Spinach

   Heat the skillet over medium‑low heat, melt 2 Tbsp butter, then add the drained spinach. Stir for about 1‑2 minutes until most of the remaining moisture evaporates.

   Time: PT2M

4. Cook the Bacon

   Cut the 1 lb bacon into small lardons. Add them to the same skillet (you can use the same pan after the spinach is removed) and fry until crisp and the fat has rendered, about 5 minutes.

   Time: PT5M

5. Sauté Mushrooms

   Add the sliced 10 oz mushrooms to the skillet with the bacon fat. Cook, stirring occasionally, until they release their moisture and turn golden, about 4 minutes. No additional salt is needed.

   Time: PT4M

6. Combine Vegetables

   Return the cooked spinach to the skillet, mixing it with the bacon and mushrooms so the vegetables are evenly distributed.

   Time: PT2M

7. Add Egg Mixture and Cheese

   Pour the whisked egg mixture over the vegetables, letting the edges set for a minute. Sprinkle the 1 cup shredded sharp cheddar over the top and gently fold once to embed the cheese.

   Time: PT3M

8. Bake the Frittata

   Transfer the skillet to a pre‑heated oven (350°F / 180°C) and bake for 12‑15 minutes, until the center is set but still slightly jiggle‑y from the melted cheese.

   Time: PT15M

   Temperature: 350°F

9. Rest and Serve

   Remove the skillet from the oven and let the frittata rest for 10 minutes. This allows carry‑over cooking and makes it easier to slice. Slide onto a cutting board, cut into wedges, and serve warm or at room temperature.

   Time: PT10M

Nutrition Facts

Calories

375

Protein

25 g

Carbohydrates

3 g

Fat

30 g

Fiber

1 g