Mushroom, Spinach, and Bacon Frittata
with thyme sweet potato wedges

Name: Mushroom, Spinach, and Bacon Frittata
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 clove Shallots, chopped; 8 oz Mushrooms, any brown, sliced (look for pre-sliced); 8 Eggs; 1/4 cup Milk; 4 strips Bacon; 1/2 tsp Vinegar, red or white wine; 2 oz Baby spinach; 4 oz Cheese, feta; 1 1/2 lbs Sweet potatoes, sliced into wedges; 1 Tbsp Oil, cooking; 1 tsp Thyme leaves; for dipping Condiments (like ketchup)

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

Packed with crisp bacon and nutritious spinach and mushrooms, this frittata from 2015 is an easy, satisfying way to round out the week.
Smarts: We're recommending sweet potato wedges to serve with this meal because they will cook at the same temperature and in a similar timeframe to the frittata, but you can use frozen sweet potato fries if you prefer.

Ingredients

Metric

Servings:

Mushroom, Spinach, and Bacon Frittata:

Shallots - 1 clove , chopped
Mushrooms, any brown - 8 oz , sliced (look for pre-sliced)
Eggs - 8
Milk - 1/4 cup
Bacon - 4 strips
Vinegar, red or white wine - 1/2 tsp
Baby spinach - 2 oz
Cheese, feta - 4 oz

Thyme Sweet Potato Wedges:

Sweet potatoes - 1 1/2 lbs , sliced into wedges
Oil, cooking - 1 Tbsp
Thyme leaves - 1 tsp
Condiments - for dipping (like ketchup)

Prep

Sweet potatoes / Shallots - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 3 days ahead)
Eggs - Whisk eggs with milk.

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Make

Heat oven to 400F / 204C degrees.
Toss sweet potatoes with oil and thyme leaves. Season with some salt and pepper and spread into one even layer on a dark sheet pan (for better browning). Roast in the oven for 25 to 35 minutes, until tender. Shake once midway through.
Heat an oven-safe skillet over medium heat. Add bacon and cook until crisp. Set aside on a paper towel-lined plate. Keep ~2 Tbsp. (30 ml) of fat in the pan and drain the rest. Return pan to heat.
Add shallots and saute until softened, ~1 minute.
Add mushrooms, vinegar, and some salt to the hot skillet. Saute until tender, 5 to 6 minutes.
Add spinach and saute just until spinach is wilted.
Pour eggs into the skillet and crumble bacon and feta over top. Stir until ingredients are evenly combined. Transfer to the oven and bake for 20 to 25 minutes, until a knife comes out cleanly.
Slice frittata and serve with sweet potato wedges and your favorite dipping sauce (like ketchup) on the side. Enjoy!

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