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Bacon and Mushroom Frittata with Spinach and Gouda

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"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."
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33 m servings 378 cals
Original recipe yields 4 servings


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  1. Preheat oven to 350 degrees F.
  2. In medium nonstick pan, heat vegetable oil over medium heat.
  3. Add bacon and cook until crispy. Transfer bacon to paper towel-lined plate and reserve. Keep bacon fat in pan.
  4. To pan with bacon fat, add mushrooms and cook until well browned. Remove and reserve.
  5. Add onions and cook until softened; add garlic and cook for additional 2 minutes.
  6. Add red pepper flakes and spinach. Cook until spinach just starts to wilt.
  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.
  8. Top with smoked Gouda and place in oven. Bake for 8 to 10 minutes, or until eggs are just set.

Nutrition Facts

Per Serving: 378 calories; 28.5 g fat; 6.3 g carbohydrates; 23.7 g protein; 329 mg cholesterol; 714 mg sodium. Full nutrition

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