Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serving: 6
Ingredients:
• 2 tbsp. olive oil
• 1 cup sliced fresh mushrooms
• 1 cup shredded spinach
• 6 bacon slices, cooked and chopped
• 10 large eggs, beaten
• ½ cup crumbled goat cheese
• Sea salt
• Freshly ground black pepper
Directions:
1. Preheat the oven to 350°F. Situate big ovenproof skillet over medium-high heat and add the olive oil. Sauté the mushrooms until lightly browned, about 3 minutes.
2. Add the spinach and bacon and sauté until the greens are wilted, about 1 minute. Add the eggs and cook, lifting the edges of the frittata with a spatula so uncooked egg flow underneath, for 3 to 4 minutes.
3. Sprinkle the top with the crumbled goat cheese and season lightly with salt and pepper. Bake until set and lightly browned, about 15 minutes. Remove the frittata from the oven, and let stand for 5 minutes.
4. Cut into 6 wedges and serve immediately.
Nutrition:
316 Calories
27g Fat
16g Protei
