Bacon, Spinach, and Mushroom Frittata
with balsamic arugula salad
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Vinegar, balsamic - 2 tsp
- Oil, cooking - 1 1/2 Tbsp
- Arugula - 4 oz
- Bacon - 8 strips, chopped
- Mushrooms, any button - 8 oz, sliced (look for pre-sliced to save time)
- Spinach, any type - 5 oz, roughly chopped
- Eggs - 8
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Bacon - (If prepping right before cooking, get oven heating before continuing.) Chop bacon. (Can be done up to 5 days ahead)
- Mushrooms / Spinach - Prep as directed and store separately. (Can be done up to 3 days ahead)
- Eggs - Whisk eggs with salt and pepper.
- Heat oven to 425F / 218C.
- Heat a 10.5” to 12” (26 cm to 30 cm) skillet over medium-high heat. Add bacon and saute until crisp, 6 to 7 minutes. Transfer bacon to a paper-towel lined plate.
- Drain off all but 1 Tbsp / 15 mL of bacon grease from the pan. Return pan to heat. Add mushrooms and saute until mushrooms are tender and brown, 4 to 5 minutes.
- Add spinach and saute until spinach is wilted, ~3 minutes more.
- Pour in eggs and stir until ingredients are all mixed through. Sprinkle bacon over top of frittata.
- Transfer frittata to the oven. Bake for 18 to 22 minutes until eggs are set and inserted knife comes out cleanly.
- While frittata cooks, whisk together mustard, honey, and vinegar. Add oil while whisking. Toss with arugula just before serving.
- Slice frittata and serve with salad on the side. Enjoy!
This was great!! I bumped it up to 16oz pasta, 3 eggs, 2 yolks, 4 oz cheese, 10 slices bacon. Mushrooms and spinach stayed the same and the ratios seemed fine.0 Helpful
Heavily improvised because my spinach sat too long in the fridge and we like a protein with our pasta, I added shrimp and used asparagus needing to be cooked. Some precooked bacon pieces instead of bacon rounded out the improvisation and sped up the process. All in all a solidly delicious meal.0 Helpful
I was so excited about this but it didn't feel worth all the trouble. I used chickpea pasta, which may have been my first problem -- it was too chewy and heavy; this meal really calls for simple white-flour pasta. Also cooking all the bacon felt like a waste of time and bacon -- as much as I love good bacon, I don't think the meal would have been much different with prepackaged bacon bits. Lemon zest was the best part.0 Helpful
Taste was ok. Sauce seemed a little dry instead of creamy. Thought the mushrooms would add more flavor bot oddly they did not ( even though used baby Bella’s).0 Helpful
This was our first time eating spaghetti carbonara. We really enjoyed it! Added a couple cloves of garlic based on other reviews- would add even more garlic next time. Also enjoyed the crunch of the sunflower seeds.0 Helpful
Really great and pretty easy. Followed the recipe except I used vegan "Just Egg" instead of regular eggs - 1/4 cup per egg plus a couple tablespoons for the yolk.0 Helpful