Bacon, Spinach, and Mushroom Frittata
with balsamic arugula salad
When we need a simple, satisfying weeknight meal, a frittata is often our go-to. This version with spinach, mushrooms, and bacon was last featured in 2019.
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Proteins
Cuisines
Ingredients
Balsamic Arugula Salad:
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Vinegar, balsamic - 2 tsp
- Oil, cooking - 1 1/2 Tbsp
- Arugula - 4 oz
Bacon, Spinach, and Mushroom Frittata:
- 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
Prep
- 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.
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Make
- 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!
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