Mushroom, spinach, and bacon frittata with goat cheese is one of those one-pan wonders that works as happily for brunch as it does for a quick dinner. Earthy mushrooms and salty bacon meet tender spinach and tangy goat cheese in fluffy baked eggs. It's on the table in about 25 minutes and slices into six generous wedges.
Tired of the same old breakfast routine? Let me introduce you to your new favorite brunch staple: the Mushroom, Spinach, and Bacon Frittata with creamy goat cheese. This dish is an absolute flavor powerhouse, combining earthy mushrooms, savory bacon, and tangy goat cheese in a fluffy, golden egg bake. It looks impressive enough for guests but is secretly simple enough for a lazy weekend morning or even a quick weeknight dinner. Ready in under 30 minutes, it’s the perfect one-pan wonder to add to your recipe collection!
Ingredients
• 2 tbsp / 30 ml olive oil
• 1 cup / 70g (2.47 oz) sliced fresh mushrooms
• 1 cup / 30g (1.06 oz) shredded spinach
• 6 bacon slices, cooked and chopped
• 10 large eggs, beaten
• ½ cup / 57g (2.01 oz) crumbled goat cheese
• Sea salt, to taste
• Freshly ground black pepper, to taste
Instructions
1. Directions1. Preheat your oven to 350°F (175°C). Heat the olive oil in a large, 10-inch oven-safe skillet over medium-high heat. Add the mushrooms and sauté until they begin to brown, about 3 minutes.
2. Add the shredded spinach and cooked bacon to the skillet, stirring until the spinach wilts, about 1 minute. Pour the beaten eggs over the vegetables and bacon. Continue to cook on the stovetop, using a spatula to gently lift the cooked edges and tilt the pan, allowing the raw egg to run underneath. Cook for 3-4 minutes until the edges are set.
3. Sprinkle the top evenly with crumbled goat cheese, a pinch of sea salt, and freshly ground black pepper. Transfer the entire skillet to the preheated oven and bake for about 15 minutes, until the frittata is puffed, golden, and set in the center.
4. Carefully remove the skillet from the oven and let the frittata rest for 5 minutes before slicing. Cut into 6 wedges and serve immediately.
Nutritional Information
• Nutrition (per serving)
• Calories: 316
• Fat: 27g
• Protein: 16g
• Carbohydrates: 2g
Pro Tips
• Don’t overcook the eggs on the stovetop. The center should still be quite wet before it goes into the oven to ensure a tender, not rubbery, final texture.
• A non-stick, oven-safe skillet is your best friend for this recipe. It ensures the frittata releases easily without any sticking. A well-seasoned cast-iron skillet also works wonders.
• Feel free to customize! Swap goat cheese for feta or cheddar, or add other veggies like diced bell peppers or onions. Sauté them along with the mushrooms.
• For extra fluffy eggs, add a splash of milk or heavy cream (about ¼ cup) to the eggs before beating them.
FAQ
Q: How do I know when the frittata is done cooking
A: The frittata is ready when it appears puffed, golden, and the center is fully set. This typically takes about 15 minutes of baking in a 350°F (175°C) oven.
Q: What is the best type of pan for making a frittata
A: A 10-inch oven-safe skillet is ideal for this recipe. Using a non-stick or a well-seasoned cast-iron skillet will help prevent the frittata from sticking and ensure it releases easily from the pan.
Q: Can I substitute the goat cheese in this recipe
A: Absolutely. If you don’t have or like goat cheese, you can easily swap it for other cheeses like feta, cheddar, or Gruyère for a different but equally delicious flavor.
Q: How can I store and reheat leftover frittata
A: You can store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave or a low-temperature oven until warmed through.
Pro Tips
- Use a non-stick or well-seasoned cast-iron oven-safe skillet. The frittata finishes in the oven, so one pan from stovetop to table keeps cleanup easy and the release clean.
- Don't let the eggs fully set on the stovetop. Pull them when the edges are set but the centre is still quite wet, then let the oven finish the job for a tender, non-rubberous texture.
- Sauté the mushrooms until they actually brown before adding the spinach and bacon, about 3 minutes. Browning is where the deep, meaty flavour comes from.
- No goat cheese in the fridge? Feta or a sharp cheddar both melt in nicely, and diced bell peppers or onions can join the mushrooms in the sauté. A splash of heavy cream (about ¼ cup) beaten into the eggs makes them even fluffier.
- Let the frittata rest 5 minutes before slicing so the wedges hold their shape. Leftovers keep 3-4 days in the fridge and are excellent cold or gently rewarmed.
Frequently Asked Questions
Can I make this frittata ahead of time?
Yes. Bake it fully, cool, and refrigerate whole or in wedges for up to 4 days. Serve it cold, at room temperature, or warmed briefly in a low oven.
Can I freeze mushroom and bacon frittata?
You can freeze individual wedges wrapped tightly for up to a month, though the texture of the eggs softens slightly. Thaw overnight in the fridge and rewarm gently.
What can I substitute for goat cheese?
Crumbled feta gives a similar tang, while cheddar makes it milder and meltier. Any of the three keeps the frittata at roughly 2g carbs per serving.
Why bake the frittata instead of cooking it entirely on the stove?
The oven sets the centre evenly without overcooking the bottom. Keep the stovetop phase to 3-4 minutes just to set the edges before the skillet goes into the 350°F oven for about 15 minutes.
Recipe card below.
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Mushroom, Spinach, and Bacon Frittata with Goat Cheese
Ingredients
Method
- Directions1.
- Preheat your oven to 350°F (175°C).
- Heat the olive oil in a large, 10-inch oven-safe skillet over medium-high heat.
- Add the mushrooms and sauté until they begin to brown, about 3 minutes.
- Add the shredded spinach and cooked bacon to the skillet, stirring until the spinach wilts, about 1 minute.
- Pour the beaten eggs over the vegetables and bacon.
- Continue to cook on the stovetop, using a spatula to gently lift the cooked edges and tilt the pan, allowing the raw egg to run underneath.
- Cook for 3-4 minutes until the edges are set.
- Sprinkle the top evenly with crumbled goat cheese, a pinch of sea salt, and freshly ground black pepper.
- Transfer the entire skillet to the preheated oven and bake for about 15 minutes, until the frittata is puffed, golden, and set in the center.
- Carefully remove the skillet from the oven and let the frittata rest for 5 minutes before slicing.
- Cut into 6 wedges and serve immediately.
- Don't overcook the eggs on the stovetop. The center should still be quite wet before it goes into the oven to ensure a tender, not rubbery, final texture.
