- 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
- 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.
04/12/2018
recipepes.com
Bacon and Mushroom Frittata with Spinach and Gouda, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
