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.
