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

Active: 45 min Total: 45 min

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.

Tags

Ingredients

Servings:
4
Metric
Mushroom, Spinach, and Bacon Frittata:
  • Shallots - 1 clove, chopped
  • Mushrooms, any brown variety - 8 oz, sliced (look for pre-sliced)
  • Eggs - 8
  • Milk - 1/4 cup
  • Bacon - 4 strips
  • Vinegar, red or white wine - 1/2 tsp
  • Spinach, baby - 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)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. 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)
  2. Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 3 days ahead)
  3. Eggs - Whisk eggs with milk.

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Make

  1. Heat oven to 400F / 204C degrees.
  2. 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.
  3. 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.
  4. Add shallots and saute until softened, ~1 minute.
  5. Add mushrooms, vinegar, and some salt to the hot skillet. Saute until tender, 5 to 6 minutes.
  6. Add spinach and saute just until spinach is wilted.
  7. 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.
  8. Slice frittata and serve with sweet potato wedges and your favorite dipping sauce (like ketchup) on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (22)
Gluten-free (3)
Paleo (13)
Vegetarian (3)

25 reviews

Cut back on calories and fat by using Turkey bacon, reduced fat feta and 7 egg whites + 2 eggs. Also doubled the spinach. Enjoyed it thoroughly and think I might use this regularly to prep breakfast for the week.

By: Jacquelin
Posted: Mar 03, 2019
Diet: Gluten-free
0 Helpful

We don't eat pork so used diced chicken sausage instead -- it melded with the mushrooms really nicely (it was a lot of mushrooms, but it adds to the frittata's heartiness. I also added some thyme to the frittata. Tasty (though admittedly, I did throw in a little feta, too).

By: Sarah
Posted: Jan 29, 2019
Diet: Paleo
0 Helpful

Very tasty, easy weeknight meal. I used frozen sweet potato fries and skipped the avocado crema because I was in a hurry, but all 3 of my kids ate this with no issues.

By: Kristen
Posted: Jan 18, 2019
Diet: Paleo
0 Helpful

No complaints here! It was easy and delicious

By: Jenna
Posted: Jan 17, 2019
Diet: Original
0 Helpful

Yum

By: Juliana
Posted: Jan 12, 2019
Diet: Vegetarian
0 Helpful

Hard to go wrong with a frittata! Was fun to eat the frittata and sweet potatoes with our infant who is learning to feed herself.

By: Sundi
Posted: Jan 12, 2019
Diet: Paleo
0 Helpful