Bacon, Mushroom, Spinach Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
7 serving Kirkland Bacon Thick Sliced Center Cut Hickory Smoked (1 slice) 8 serving 1 Egg- large, fresh .5 serving Milk Reduced Fat Milk 2% Great Value ( 1 cup serving) .5 cup Half and Half Cream 1 package (10 oz) Spinach, fresh .5 cup, pieces or slices Mushrooms, fresh 1 cup Sargento Chef Blends 6 Cheese Italian 2 medium whole (2-3/5" dia) Red Ripe Tomatoes
Bake bacon in oven at 400 degrees, turn oven to 375
Saute mushrooms and spinach in 1 Tbsp. of the bacon grease
Crumble and add bacon to the spinach and mushroom mixture
Blend eggs, half n half, milk and cheese and set aside.
In an oven safe pan or casserole, place the vegetable and bacon mixture, than the egg mixture, top with tomatoes.
Pour into an oven safe casserole and bake until eggs are stiff.
Serving Size: Makes 4 servings
Saute mushrooms and spinach in 1 Tbsp. of the bacon grease
Crumble and add bacon to the spinach and mushroom mixture
Blend eggs, half n half, milk and cheese and set aside.
In an oven safe pan or casserole, place the vegetable and bacon mixture, than the egg mixture, top with tomatoes.
Pour into an oven safe casserole and bake until eggs are stiff.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 441.2
- Total Fat: 31.2 g
- Cholesterol: 479.4 mg
- Sodium: 875.3 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 2.3 g
- Protein: 32.4 g