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
- Bacon - 4 strips
- Vinegar, red or white wine - 1/2 tsp
- Baby spinach - 2 oz
- Sweet potatoes - 1 1/2 lbs , sliced into wedges
- Garlic - 2 cloves , chopped
- Jalapenos - 1 , chopped
- Avocados - 2
- Lime juice - 1 Tbsp
- Oil, cooking - 1 Tbsp
- Thyme leaves - 1 tsp
Shallots / Sweet potatoes / Garlic / Jalapenos - (If prepping right before cooking, get oven heating first.) Prep as directed. Store shallots and sweet potatoes in separate containers. Combine garlic and jalapenos in a third. (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 some salt and pepper.
Make spicy avocado crema - Combine avocado, garlic, jalapenos, and lime juice in a blender. Blend until smooth. Taste and season with some salt and pepper and / or some more lime juice. If the crema is too thick, you can add a splash of water to thin it.
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 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. Serve sweet potato wedges with spicy avocado crema on the side for dipping. Enjoy!