This was an early morning idea to throw together some of the things I had in the refrigerator and make myself some breakfast. It turns out, what I had, made a great tasting frittata. The eggs were creamy and the bacon of course was the star of the show for me. Give this a try and change it up however you think your family might like it and let me know what you think. Have a great day and God Bless.
Ingredients:
5 eggs
4 strips bacon cut into small lardons
1 cup mushrooms
2 Roma tomatoes diced
1/2 onion diced
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon thyme
2 cloves garlic
4-6 cups baby spinach
1/2 cup milk
salt and pepper to taste
Fry the bacon crispy and reserve the fat in the pan
Add in the mushrooms and diced onions and cook over medium heat
Add in the garlic and spinach, put on lid to help wilt lettuce
Dice the tomato and add to the spinach/onions that are cooking
In medium bowl add milk, oregano, basil, thyme, salt and pepper along with the eggs and mix well.
Evenly spread out the veggies in the skillet and reduce to medium or medium low.
Pour in the eggs and sprinkle the bacon over top.
Let it cook 2-3 minutes till edges begin to cook.
Put in a 350°F for 14-16 minutes uncovered until eggs are set.
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