Mushroom, Spinach, and Bacon Frittata
with thyme sweet potato wedges
- 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
- Sweet potatoes - 1 1/2 lbs , sliced into wedges
- Oil, cooking - 1 Tbsp
- Thyme leaves - 1 tsp
- Condiments - for dipping (like ketchup)
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!