Spinach, Mushrooms and Bacon Frittata


Lately, I have been hooked on brunch. I am all about having friends over and sharing orange juice, croissants, fruits, and frittata. Jacob actually asked me a couple of weeks ago what was up with me and brunch.

Many things make me love brunch, actually. The first one I guess would be to have people over first thing in the morning and share coffee. People sit around in the kitchen, every one is in a good mood, offers to help out with cutting vegetables and the fruits. It is a great way to start the day.

I would then say I love brunch because you make an extra effort to have great food – in comparison to the cereals or boiled egg you would normally have for breakfast during the week.

Also, brunch is a mix of traditional breakfast and lunch. Hence Br-unch. Or so I believe. You can get a side of salad with your omelette, or some sparkling wine in your orange juice.

Since Mother’s day is next week, here is my Frittata recipe for you to try and share with your mom or someone special. So pick up the phone, invite family or friends for brunch, and have a wonderful time.


You will need:
Half a pack of spinach
6 to 8 cremini mushrooms, diced
One onion
6 slices of bacon, sliced in small pieces
6 eggs
1/3 cup of milk
½ cup of cheddar cheese
Salt and pepper

What to do:
In a frying pan, sauté the onion in some olive oil for about 2 to 3 minutes. Add the mushrooms and continue to cook for 2 to 3 minutes. Add the spinach and cook another 2 to 3 minutes, until cooked. Add salt and pepper.

In another frying pan, cook the bacon. Set aside.

In a bowl, beat the eggs with the milk, more salt and pepper. Add the mushrooms, spinach and onions. Incorporate the bacon, and then the cheese.

Poor into a buttered baking dish and cook about 40 minutes at 350F. Serve warm, and enjoy!


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