Greg's Kitchen - Spinach Bacon Mushroom Frittata

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, while smoked sausage is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: american cheese

Reduced-fat cheese cuts calories while american cheese is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used for a lighter frittata.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola oil is typically less expensive.

Cut 4 strips of bacon into small pieces and sauté in a skillet until crispy.

Remove bacon from the skillet and let drain on paper towels, keeping the bacon fat in the pan.

Add mushrooms to the skillet with the bacon fat and sauté until softened.

Chop half an onion and add it to the skillet with the mushrooms, sauté until soft.

Chop half a tomato and add it to the skillet along with 2 cloves of minced garlic, sauté until the tomato is cooked down.

Add baby lettuce to the skillet and let it wilt down with the other vegetables.

In a bowl, whisk together 5 eggs, 1/2 cup of milk, salt, and black pepper.

Spread the wilted spinach evenly in the skillet, then pour the egg mixture over the vegetables.

Cook on medium-low heat for a couple of minutes until the edges start to set.

Transfer the skillet to a preheated oven at 350°F and bake for 14-15 minutes until set.

Remove from the oven and let cool for a minute before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens