Spinach, Mushroom & Bacon Frittata - 100.7 Jack FM San Diego Radio & DSC- sandiegojack

Spinach, Mushroom & Bacon Frittata

Don't shy away from brunch because you think you have to stand in the kitchen and make 3 dozen fried eggs or a million pancakes. This easy frittata throws together in no time, and is made even easier if you use my favorite 'Ready Bacon'.

Serves 8

Ingredients

• 12 eggs
• Kosher salt & fresh ground pepper
• 1 teaspoon olive oil
• 1 clove garlic
• 1 red pepper, diced small
• 8 ounces sliced mushrooms
• One 2 ounce package Ready Bacon, diced small
• One 6 ounce bag fresh baby spinach
• 1/2 cup shredded Parmesan cheese, approximately
• Sour cream & salsa to garnish

Steps

1. Heat oven to 400
2. Beat eggs in a large bowl, season with salt & pepper and set aside
3. Heat large pan over medium and add olive oil, garlic, red pepper and mushrooms
4. Cook until peppers are crisp-tender - about 5 minutes
5. Add bacon and spinach & cook until spinach has wilted down
6. Remove from heat, and add to the eggs with Parmesan and stir well
7. Pour into a buttered 9x9 casserole dish, top with a little more Parmesan and bake until set, 20-25 minutes - do not overcook...you don't want it too dry
8. Serve topped with sour cream and salsa