This bacon and spinach frittata recipe is an easy and delicious gourmet-looking meal you can whip up in minutes!
Cook Time:25 minutes
Total Time:40 minutes
Yield:6 servings 1x
8 large eggs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup coconut milk (or regular milk)
8 slices bacon, chopped
8 ounces mushrooms, sliced
1 red pepper, diced
2 cups fresh baby spinach, chopped
Preheat oven to 350F and grease a 9-inch round pie pan.
In a large bowl, whisk together the eggs with milk, season with salt and pepper. Set aside.
In a large skillet over medium-high heat, cook the bacon until brown and crispy, about 6 to 8 minutes.
Add the mushrooms and peppers to the skillet. Cook, stirring frequently for 5 minutes or until tender and golden brown. Stir in the spinach and cook until it begins to wilt about 2 minutes. Remove from heat and allow to cool.
Stir, the mixture into the eggs and fold, making sure to evenly combine the ingredients. Pour the mixture into the greased pie pan.
Place the pan in the oven and bake for 20 to 25 minutes, or until a toothpick comes out clean when inserted in the center of the frittata. Remove from oven and let sit for 5 minutes before slicing and serving.