Frittata with Spinach and Mushrooms for Breakfast or Brunch

While omelets are typically made to serve just one, Frittatas can serve a crowd and can be eaten hot or cold. My Frittata with Spinach and Mushroom is cut like slices of pie. Add your favorite cheese and you will have an unforgettable breakfast or brunch.

=== 🍽🍸🥩 RECIPE ===
Serves 4-8
12 large eggs
1 lb. (454g) bacon, cut into lardons
10 ounces (285 g) mushrooms, sliced
12 ounces (340 g) frozen, chopped spinach, thawed and drained
1 cup (113 g) shredded swiss cheese
Salt & pepper
Splash of milk
2 tbs butter (if needed)

In a large bowl combine the eggs, milk and salt & pepper, whisk to combine. Set aside.

In a non-stick frying pan, fry the bacon until crisp. Drain off excess fat.

In the same frying pan, sauté the mushrooms in some of the bacon fat until cooked through. You want to cook off the water in the mushrooms. Remove from pan and set aside.

In the same pan, sauté the spinach with a healthy pinch of salt for 2 or 3 minutes to dry it out a little bit. Then add the bacon, mushrooms, egg and the cheese. (NOTE: You may not need to add all of the bacon, mushrooms or spinach – add enough to your taste and the size of your pan.) Season with more salt and pepper and turn off the heat.

Place pan in a 350°F degree (180°C) oven and bake until set, about 10 to 15 minutes. Remove from oven and allow to sit for 5 to 8 minutes to set. Turn out on a cutting board or large platter. Cut into 8 slices and serve immediately.