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Bacon, Spinach, and Mushroom Frittata
with balsamic arugula salad

Active: 30 Total: 40
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.
Tags

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  1. Bacon - (If prepping right before cooking, get oven heating before continuing.) Chop bacon. (Can be done up to 5 days ahead)
  2. Mushrooms / Spinach - Prep as directed and store separately. (Can be done up to 3 days ahead)
  3. Eggs - Whisk eggs with salt and pepper.

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Make

  1. Heat oven to 425F / 218C.
  2. 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.
  3. 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.
  4. Add spinach and saute until spinach is wilted, ~3 minutes more.
  5. Pour in eggs and stir until ingredients are all mixed through. Sprinkle bacon over top of frittata.
  6. Transfer frittata to the oven. Bake for 18 to 22 minutes until eggs are set and inserted knife comes out cleanly.
  7. While frittata cooks, whisk together mustard, honey, and vinegar. Add oil while whisking. Toss with arugula just before serving.
  8. Slice frittata and serve with salad on the side. Enjoy!

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Reviews

Ratings

Original (39)
Gluten-free (4)
Paleo (2)
Vegetarian (8)

17 reviews

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.

By: Jennifer
Posted: Sep 22, 2021
Diet: Gluten-free
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.

By: Alana
Posted: Sep 14, 2021
Diet: Original
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.

By: MEGAN
Posted: Sep 10, 2021
Diet: Gluten-free
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).

By: Jane
Posted: Aug 27, 2021
Diet: Original
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.

By: Kyler
Posted: Aug 27, 2021
Diet: Vegetarian
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.

By: Lyndsey
Posted: Aug 26, 2021
Diet: Original
0 Helpful