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Back with another frittata recipe!
This time I added some leftover bacon. Yum! Adding bacon is totally optional if you don’t have any or don’t want to add any. It did add a nice extra treat for this week’s frittata.
Not only was the bacon leftover, but so were the mushrooms. Not sure what I had them for but I didn’t use the whole container and after a while, mushrooms start to shrivel up. As concerns the spinach, we usually have a huge container on hand to make our favorite green smoothies.
That is what is great about frittatas; you can use whatever veggies you have on hand.
Other reasons frittatas are awesome and make a great breakfast option:
Frittatas are relatively easy to make. Saute a bunch of veggies in a large skillet. Leftover veggies work too. Pour in whisked up eggs, pop the skillet in the oven, and bake until the eggs are set. Slice the frittata into five even pieces and wha-la, breakfast is ready to go for the whole week.
Frittatas are easy to adjust quantity. You can make your frittata according to the number of days you plan to eat it and your nutritional goals. For example, the number of eggs you use will depends on how many days you plan to have it for breakfast as well as if you are a male or female. Males should consume about 3-4 eggs each morning and females 2-3 eggs each morning. Males will also need more vegetables than women.
Frittatas are an easy clean up. It is a one dish meal. You bake the frittata in the same skillet you saute the vegetables. . This creates fewer messy kitchen tools to clean up like you would have if you made egg muffin cups.
Frittata slices can be eaten warm or cold. If you have time and access to a microwave, 30-60 seconds will be enough to heat up a slice. Otherwise, it tastes just fine cold.
For other frittata recipes, check out:
Enjoy and comment below if you give this frittata a try.
If you need some help with healthy habit game planning and accountability, let’s set up a time to talk.
To your best health and wellness,
Spinach and Mushroom Frittata
Serves: 5 servings
Total time: 30-40 minutes
- 4 large handfuls of baby spinach
- 1 cup chopped mushrooms
- 2-3 strips of leftover cooked bacon, chopped (optional)
- 10 eggs (or more, see notes)
- Salt and pepper
- Other seasonings to taste
- Preheat oven to 350 degrees Fahrenheit.
- Drizzle olive oil in a large, oven-proof skillet over medium heat. When oil is hot, add mushrooms and cook for 5-10 minutes to soften. Add spinach and bacon (if using). Stir and cook until spinach is wilted.
- While the vegetables are cooking, beat eggs with a fork in a large bowl. Add a splash of water, salt and pepper to taste, and beat again until well blended.
- Once the vegetables are softened, add the egg mixture to the skillet. Stir to mix eggs and vegetables.
- Place skillet in the oven and bake 10-15 minutes until the eggs are set in the center.
- Remove from the oven and let cool. Slice the frittata in the pan or on a cutting board.
- Store leftovers in a sealed container in the refrigerator for up to a week.
- The portions of veggies and eggs in this recipe equals five servings for the average female. If you are a male, increase the veggies and eggs by at least 50% to get five days worth of servings. Make sure your skillet is large enough to accommodate these portions.