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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

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


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


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


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.


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.


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.


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.


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

Nutrition Facts

Serving Size 1

Servings 0

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.