Bacon Mushroom Spinach Frittata — Damn Delicious

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Bacon Mushroom Spinach Frittata

So quick, so easy and so perfect as a quick weeknight dinner or fancy brunch – and you can make it ahead of time too!

I can’t remember the last time I made a frittata. I’m not sure why because frittatas are the best thing since sliced bread.

Seriously. It’s like a fancy omelette, except way easier, and there’s absolute no flipping involved at all.

It’s also one of those elegant dishes you can whip up when having brunch, except no one at the table will know just how easy and effortless this is.

Plus, you can’t go wrong with the bacon-mushroom-spinach combo, especially when extra bacon is involved.

Bacon Mushroom Spinach Frittata

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

So quick, so easy and so perfect as a quick weeknight dinner or fancy brunch – and you can make it ahead of time too!


  • 5 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Dash of hot sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 4 slices bacon, diced
  • 2 cloves garlic, diced
  • 8 ounces cremini mushrooms, thinly sliced
  • 2 cups baby spinach
  • 1 Roma tomato, diced


  1. Preheat oven to 425 degrees F.
  2. In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside.
  3. Heat a large oven-proof skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes, reserving 1 tablespoon excess fat. Transfer to a paper towel-lined plate.
  4. Add garlic and mushrooms to the skillet, and cook, stirring occasionally, until tender and browned, about 3-4 minutes; season with salt and pepper, to taste.
  5. Stir in spinach and tomato until the spinach begins to wilt, about 2-3 minutes. Stir in egg mixture and bacon, reserving 2 tablespoons, until well combined. Cook, undisturbed, until edges are set, about 2 minutes. Top with remaining bacon.
  6. Place into oven and bake until top is set and golden brown, about 14-15 minutes.
  7. Serve immediately.

Did you Make This Recipe?

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Disclosure: This post is sponsored by the California Milk Advisory Board. All opinions expressed are my own.

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Ok this is gorgeous! About 2 weeks ago I made a spinach and tomato frittata (no bacon for me) and shot it in my blue Le Creueset skillet…great minds 🙂 But your pics are wayyyy more beautiful than mine. I was going to post it as one of those rainy day posts one day, some day…but I just want yours instead now 🙂

Thank you so much for your recipes. I’ve made many of them and LOVE them all. I’m excited to try this fritatta. If I want to make it ahead do I go through all the steps just before baking? And how long should I let it bake if refrigerated overnight? I’d like to prep it the night before and pop it in the oven. Any advice is appreciated!

You can actually bake this as written and then reheat as needed when ready to serve.

This really does look delicious! Can’t wait to try it. From your pictures it looks like you put Italian parsley in it, but I don’t see that on the ingredient list. Can you help, please.

Yes, parsley is used simply as a garnish.

What do you do with the tablespoon of reserved bacon fat.

The reserved bacon fat is left in the skillet to cook the rest of the ingredients, starting with the garlic and mushrooms.

I have a ton of fresh eggs to use up from our chickens…I think it’s time to make a frittata. I love putting bacon in it.

Can frozen spinach be substituted for fresh by any means? Have anyone tried that way?

Frozen spinach should work just fine, but I recommend thawing and draining prior to using.

I just made this with frozen spinach Andrea didn’t drain it first.

Good morning, Chungah!
Can I use a cast iron skillet for the fritatta or do I have to use a non-stick pan?
Love your recipes, photos, and website!

A cast-iron skillet will work just fine.

There isn’t note in the recipe on mixing the bacon back into this. Not that it’s a big deal.

Thank you for letting me know. The recipe has been updated.

I love how easy fritattas are. They are way less pressure than omelettes and in my opinion taste better too!

I made this tonight and didn’t change a was fantastic! Next time I’m going to swap out the bacon with my favorite sausade..

I love your site! So, if I cook everything as directed in a pan on the stove, could I put it into a cooking dish to go into the oven instead of an oven-proof pan?

It’s really best to use an oven-safe pan as I just don’t think it’s possible to make a clean transfer to a baking dish since the eggs will barely be set on top.

Thanks for yet another great recipe reminder! I get so stuck in a rut with dinner ideas that I sometimes forget about simple always perfect meals like this!! PINNED!! =)

I need to make this for my family soon! So delicious!

Excellent way to use up leftover holiday ham. Just cut it into cubes.

This was dinner last night & we ate the entire pan, save for one triangle for my daughter’s daycare breakfast. Obviously it was delicious! I sautéed a little onion with the mushrooms and added a little shredded mozz on top with the extra bacon. Can’t have a beautiful frittata like this without a little cheese! 😉

That’s what surprised me. No cheese in this recipe.

What size pan is that?

This is a 9-inch skillet.

Made exactly according to recipe. I feared my breakfast taco-loving son might be disappointed with this new thing, but he happily gobbled it up. Don’t think he noticed there were mushrooms. It was too damn delicious.

Made this last night for dinner, and it was a hit! Now we have leftovers for brunch and/or lunch.

i really would like to make this ahead, up to cooking it. Can I leave the mixture in the fridge for 12 hours before cooking it in the pan ?

Dori, you can actually bake everything the night before and reheat as needed when ready to serve.

Made this tonight, but substituted red bell peppers for the mushrooms cuz it’s what I had; man it was good! Thanks for a flavorful and delicious quick meal!

I’m anxious to try the Bacon Mushroom Spinach Frittata. But, is there any way that you can print the Nutrition Facts along with the recipe? This would be helpful for diabetics who have to count carbohydrates.

Unfortunately, that feature is unavailable at this time. But please feel free to copy/paste the nutritional information into a text document and print from there.

Made this tonight. It was yummy. I did top it w/cheddar cheese. Great quick meal. Thanks!!

How might I made this if I don’t have a oven proof skillet?

You can also use a pie plate.

Hello! A little late to this post, but was thinking of making this on a Sunday and eating throughout the week. What are your recommendations for reheating? Wasn’t sure if microwave or heating in stove tasted best. Love your blog, your recipes are always delicious 🙂

I have reheated in the microwave without any issues!

My husband hates cooked fresh tomatoes, so I added some chopped sun dried tomatoes instead. I personally would love the tomatoes. Next time I am just going to make it as is and he will just have to deal with it. A little grated Parmesan on the top would be nice.

This looks delicious! If I wanted to add cheese, what cheese would you suggest?

Any should work just fine – cheddar, monterey jack, swiss, etc.

What would you recommend pairing this with? I’m making it as a late Mother’s Day breakfast in bed and need some help with sides. We are gf, and low carb if that helps 🙂

So sorry for the late response! I am sure you made this already but these side dishes would be a great accompaniment.

Hope that helps!

Just made this for breakfast. LOVED it!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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