Just a quick little breakfast item.

I like frittatas for multiple reasons:

1. You can load them with things like meat and veggies.
2. They are great as leftovers for when you don’t have anytime to cook but you need a quick snack that’s paleo-friendly
3. 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
6 eggs
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

1. Preheat oven to 375
2. Over medium heat, with some butter begin to caramelized the onions with  the mushrooms until soft.
3. 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.

   

4. In a medium bowl, whip eggs with some salt and pepper
5. In a cast iron or oven safe skillet, heat butter over medium heat . Add egg, then spinach and bacon mixture.
6. Cook over heat for a while until the egg looks half cooked and half runny.

   

7. 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.