Spinach Mushroom and Bacon Frittata

Natalie Mitchell

This delicious and healthy spinach mushroom and bacon frittata is the perfect dish for sunday brunch or meal prep for the week! It is gluten free, dairy free, Whole 30 compliant and keto friendly.

5 from 2 votes

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Prep Time 10

Cook Time 15

Course Breakfast

Servings servings

Equipment

Cast Iron Skillet

Ingredients

10 eggs
1 tbsp cooking oil
1/4 cup red onion chopped
1/2 cup mushrooms chopped
1/2 cup red bell pepper chopped
1/2 cup bacon chopped
1 cup spinach chopped
1 tsp dried oregano
salt and pepper

Instructions

Preheat oven to 400 degrees Fahrenheit
In the cast iron skillet, add in cooking oil and red onion. Cook on medium/high heat for 1-2 minutes
Add in chopped red bell pepper, bacon and mushrooms. Cook for 5-6 minutes
Add in chopped spinach
Whisk eggs and spices in a mixing bowl and pour into the cast iron skillet. Continue to cook on medium/high heat for 1-2 minutes. Then add the skillet into the oven
Bake at 400 degrees Fahrenheit for 15-16 minutes or until the outside edges are a light brown
Serve with a side salad, potatoes and/or fruit!

Notes

You can replace eggs with egg whites (1 egg = 2 egg whites)
Make this vegetarian with leaving out the bacon. You can also use any kind of bacon

Nutrition

Keyword bacon, breakfast, brunch, eggs, frittata, keto, paleo, spinach