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| Bacon and Mushroom Frittata with Spinach and Gouda |
"Perfect for brunch or a mild dinner, this bacon and mushroom frittata is a whole meal with the addition of sparkling spinach and smoked Gouda cheese."
Ingredients :
- 1 tablespoon vegetable oil
- 6 slices Farmland® Beaverbrook, huge cube
- 1 half cups mushrooms, sliced
- 1/2 cup diced yellow onion
- four garlic cloves, sliced
- 1 pinch pink pepper flakes
- 2 cups fresh spinach
- 6 eggs
- 2 tablespoons milk
- 1 cup shredded Gouda cheese
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 33M |
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- Preheat oven to 350 levels F.
- In medium nonstick pan, warmness vegetable oil over medium warmth.
- Add bacon and cook dinner till crispy. Transfer bacon to paper towel-lined plate and reserve. Keep bacon fat in pan.
- To pan with bacon fat, add mushrooms and cook until well browned. Remove and reserve.
- Add onions and cook till softened; upload garlic and cook for additional 2 minutes.
- Add crimson pepper flakes and spinach. Cook till spinach simply begins to wilt.
- Return bacon and mushrooms to spinach aggregate and upload eggs whisked with 2 tablespoons milk, stirring to mix. Pour aggregate into ovenproof serving dishes.
- Top with smoked Gouda and location in oven. Bake for 8 to ten mins, or until eggs are just set.
Notes :
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