Bacon, Mushroom and Spinach Frittata

Bacon, Mushroom and Spinach Frittata – 4 servings

Cooking Items

  • 5 Large brown organic eggs
  • 1/4 Cup of Almond milk, I prefer Califia
  • 2 – 3 Tablespoons of goat cheese
  • 8 Cremini mushrooms, chopped
  • 1 Shallot, sliced thinly
  • 5 Strips of bacon, sliced into 1/2 inch strips
  • 1 and 1/2 Cups of Spinach
  • 3 Tablespoons of goat cheese, crumbled
  • 2 Tablespoons of butter
  • Salt and pepper

Directions

  1. Preheat the oven to 375 degrees
  2. Begin by slicing the bacon strips into 1/2 inch pieces and cooking in a 10″ or 12″ non stick pan over medium heat. This should take about 5 – 8 minutes.
  3. While the bacon is cooking, chop and slice the mushrooms and shallots.
  4. Crack the 5 eggs in a small bowl, season with salt and pepper, add the almond milk and beat until the almond milk is combined with the eggs.  Set aside.
  5. When the bacon is almost crisp, transfer the bacon to a plate using a spatula and pour out the grease. Use some paper towel and wipe out the grease in the non stick pan. Return to medium heat and add your butter.
  6. Add the mushrooms and shallots and sauté for 3-4 minutes until soft. Add your spinach to the pan and let that cook down.
  7. When the spinach has reduced, turn off the burner, add the bacon back to the pan and pour in your egg mixture on top. Move the eggs around with a fork making sure the pan is fully coated and all of the vegetables are covered. Top with some crumbled goat cheese and put in the oven.
  8. Set your timer for 8 – 10 minutes.
  9. Remove from the oven, slice into 4 pieces, serve and enjoy!

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