Just a quick little breakfast item.
I like frittatas for multiple reasons:
- You can load them with things like meat and veggies.
- They are great as leftovers for when you don’t have anytime to cook but you need a quick snack that’s paleo-friendly
- You don’t have to flip it like an omlette.
This one started with some caramelized onions and sautéed mushrooms. I used frozen spinach and all natural, nitrate/nitrite free bacon. My cast iron was small so I only used 6 eggs, so if you have a bigger pan, use more.
Bacon, Mushroom, and Spinach Frittata
1/2 lb. bacon
1/2 red onion, thinly sliced
6 crimini mushrooms, sliced
1 c. frozen spinach, thawed and drained
sea salt and pepper to taste
grass-fed butter or bacon grease to oil pan
OPTIONAL: some organic, grass-fed cheddar to top. and avocado
- Preheat oven to 375
- Over medium heat, with some butter begin to caramelized the onions with the mushrooms until soft.
- You may cook the bacon in the same pan or a different one depending on your preference. (I combined to limit my pan usage). Once cooked, turn off heat and set aside.
- In a medium bowl, whip eggs with some salt and pepper
- In a cast iron or oven safe skillet, heat butter over medium heat . Add egg, then spinach and bacon mixture.
- Cook over heat for a while until the egg looks half cooked and half runny.
- Put the skillet in the oven to bake for about 30 mins or until the middle of the frittata is set. To check, just give the pan a shake and its done when it won’t “jiggle” anymore.