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Bacon, Mushroom and Spinach Frittata

Prep Time15 minsCook Time30 mins

Bacon, Mushroom and Spinach Frittata: A filling and hearty frittata meal.

 8 X Eggs
 ½ cup Milk
 2 X Cloves Garlic (diced)
 1 tbsp Mixed Herbs
 2 tsp Salt
 500 g Rindless Bacon (Chopped)
 500 g Mushrooms (Sliced)
 1 X Medium Sweet Potato (sliced)
 2 cups Baby Spinach
 1 cup Peas
 2 tbsp Olive Oil
 ½ cup Shredded Cheese
1

Preheat oven to 200 degrees celsius. Prepare a baking tray by lightly oiling, put aside.

2

Cut the sweet potato into thin slices, coat with a little olive oil and place in oven, cooking until soft.

3

In a large bowl, whisk together eggs, milk, herbs, cheese and salt & pepper.

4

Over medium to high heat in a large oven proof skillet (if you don't have one of these just use a regular frying pan), add bacon and cook until brown and crispy.
Note: I use "bacon chops" from Aldi for this recipe, there's hardly any fat on them and they're a good cut of meat.

5

Once cooked, place bacon into a bowl and set aside. Add the garlic, mushrooms and peas to the skillet/frying pan and cook, stirring occasionally. Season with salt and pepper to taste.

6

Stir in the spinach until it begins to wilt. Add the mushroom mix and the bacon to the eggs that have been set aside. Stir together well.

7

Either in the skillet or in an oven proof baking dish pour half the egg mix in. Layer with sweet potato next and then egg mix again.

8

Place in the oven and cook for approximately 30 minutes or until the egg has fully cooked.

Nutrition Facts

Serving Size 1

Servings 5


Amount Per Serving
Calories 452
% Daily Value *
Total Fat 18.1g28%
Total Carbohydrate 16.8g6%
Protein 33.6g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.