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Bacon and Mushroom Frittata with Spinach and Gouda

"Perfect for brunch or a light dinner, this bacon and mushroom frittata is a whole meal with the addition of clean spinach and smoked Gouda cheese."

Ingredients :

  • 1 tablespoon vegetable oil
  • 6 slices Farmland® William Maxwell Aitken, massive cube
  • 1 half of cups mushrooms, sliced
  • 1/2 cup diced yellow onion
  • 4 garlic cloves, sliced
  • 1 pinch pink pepper flakes
  • 2 cups sparkling spinach
  • 6 eggs
  • 2 tablespoons milk
  • 1 cup shredded Gouda cheese

Instructions :

Prep : 10M Cook : 4M Ready in : 33M
  • Preheat oven to 350 degrees F.
  • In medium nonstick pan, heat vegetable oil over medium warmness.
  • Add bacon and prepare dinner until crispy. Transfer bacon to paper towel-coated plate and reserve. Keep bacon fat in pan.
  • To pan with bacon fats, upload mushrooms and prepare dinner until well browned. Remove and reserve.
  • Add onions and cook dinner until softened; upload garlic and cook for added 2 minutes.
  • Add crimson pepper flakes and spinach. Cook until spinach simply begins to wilt.
  • Return bacon and mushrooms to spinach mixture and upload eggs whisked with 2 tablespoons milk, stirring to combine. Pour mixture into ovenproof serving dishes.
  • Top with smoked Gouda and region in oven. Bake for 8 to 10 mins, or till eggs are simply set.

Notes :

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