Bacon Mushroom Spinach Frittata

Suggested Piece: 11" Large Skillet

Ingredients

6 large eggs

1/2 c. milk

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. dried thyme

Dash of hot sauce

Kosher salt and freshly ground black pepper, to taste

4 slices bacon, diced

2 cloves garlic, diced

8 oz. cremini mushrooms, thinly sliced

2 c. baby spinach

1 Roma tomato, diced 

Directions

In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside. Heat a 11” Large Skillet over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes, pour off excess fat. Transfer bacon to a paper towel-lined plate, let cool, and crumble. Add garlic and mushrooms to the skillet, sauté. Add spinach and tomato to skillet, pour in egg mixture on top, and sprinkle with bacon crumbles. Cover and cook over medium heat until Vapo-Valve clicks then reduce heat to low. Cook until center is firm.

Tip: For a healthier alternative omit the bacon.