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.

• Preparation Time: 10 mins
• Cooking Time: 23 mins
• Total Time: 33 mins
• Calories: 378 Calories

Ingredients

• 6 eggs
• 2 tablespoons milk
• 1 tablespoon vegetable oil
• 1 pinch red pepper flakes
• 2 cups fresh spinach
• 1 cup shredded Gouda cheese
• ½ cup diced yellow onion
• 4 garlic cloves, sliced
• 6 slices Farmland® Bacon, large dice
• 1 ½ cups mushrooms, sliced

Recipe Instructions

Step 1

Preheat oven to 350 degrees F.

Step 2

In medium nonstick pan, heat vegetable oil over medium heat.

Step 3

Add bacon and cook until crispy. Transfer bacon to paper towel-lined plate and reserve. Keep bacon fat in pan.

Step 4

To pan with bacon fat, add mushrooms and cook until well browned. Remove and reserve.

Step 5

Add onions and cook until softened; add garlic and cook for additional 2 minutes.

Step 6

Add red pepper flakes and spinach. Cook until spinach just starts to wilt.

Step 7

Return bacon and mushrooms to spinach mixture and add eggs whisked with 2 tablespoons milk, stirring to combine. Pour mixture into ovenproof serving dishes.

Step 8

Top with smoked Gouda and place in oven. Bake for 8 to 10 minutes, or until eggs are just set.