Hello Weekend and Hello Brunch! Whether you’re feeding a hangry family, having guests over for bloody marys and mimosas, or you’ve got a weekend full of Netflix and chillin’, Frittata is always the answer to feed a hungry belly.
Frittata, or as I like to refer to it – ’empty the fridge breakfast pie’, is the best way to empty your fridge of any unused vegetables, cheeses, and meats you might not have cooked this past week. It’s also the one of the easiest ways to feed a group of people with little time and effort. You could have this on the table in under thirty minutes but I prefer to let it sit out at room temp for at least fifteen minutes before serving. This not only gives your breakfast pie some time to relax, it give you and your guests time to relax with some bloody marys.
For this Frittata I emptied my fridge of some mushrooms, bacon, spinach, and cherry tomatoes. I had some heavy cream to add to the eggs but you could use milk or just add a couple extra eggs for a dairy free frittata. I first cooked the bacon in a cast iron skillet on low heat until it was almost done. To the bacon I added and sautéed the mushrooms for about 5 minutes. Once they were nearly cooked I added some chopped spinach and cherry tomatoes. When the spinach is wilted add a tablespoon of butter and then the eggs. You could use a fork or a whisk to whip your cream and eggs but I decided to whip out the ol’ blender. It only took about a minute to whip the eggs to a frothy mixture which I then just dumped right in to the skillet. Here’s a couple videos!
When you add the eggs, raise the heat to medium and stir to incorporate all the ingredients. Keep stirring gently like your making scrambled eggs. Once your frittata starts to set, turn off the heat and add your toppings. I used parmesan cheese, parsley and some fontina. Put the skillet into a 375°F oven for 20 minutes to let everything set. For the last couple minutes, put the frittata under the broiler to crisp the top and add some color. I served my frittata garnished with some bacon bits, parsley, and a Bloody Mary.
Bacon, Mushroom, Spinach Frittata
- 8 eggs
- 1/2 cup heavy cream
- 1 tbs vegetable oil
- 3 ounces chopped bacon divided
- 1 cup sliced mushrooms
- 2 cups chopped spinach
- 1/4 cup cherry tomatoes cut in half
- 2 tbs butter
- 1/4 cup parmesan cheese
- 1/4 cup shredded fontina cheese
- 1/4 cup finely chopped parsley
- Preheat oven to 375°F
- Blend or whip heavy cream and eggs until frothy with a blender or whisk. Set aside.
- In a cast iron skillet over low to medium low heat, heat 2 ounces chopped bacon in a tablespoon of oil until it starts to crisp - about 5 minutes. Add mushrooms, half the parsley, salt and pepper and cook through - add extra oil if bacon fat isn't enough to cook them. Once the mushrooms are cooked through add the chopped spinach and halved cherry tomatoes. Cook this until spinach is wilted.
- Clear some room on the bottom of the skillet to add 2 tablespoons of butter. Increase heat to medium and add the eggs. Gently stir the frittata - especially the bottom, sides and edges of the skillet. Eggs should begin to set in a few minutes.
- Turn off the heat and even out the top of the frittata. Sprinkle the parmesan, parsley, and fontina cheese on top. Place in oven and bake for 10-12 minutes until eggs have completely set. Place frittata under the broiler for a few more additional minutes to brown and crisp the top.
- While the frittata is baking, fry the remaining bacon in a separate pan. Set aside on some paper towel to dry off.
- Remove frittata from broiler when the top has browned to your liking. Allow to cool for at least 15 minutes. Serve warm or room temp garnished with bacon, parsley, and a Bloody Mary.