Every Sunday the town next to ours has a wonderful farmer’s market. One of the great things about living in central New Jersey is the abundance of fresh, local food. We are, after all, the garden state. It is still early in the season for a lot of vegetables, but there was a man selling mushrooms that looked absolutely delicious. I picked up a mix of oyster and shiitake. I wasn’t sure what I was going to make, but knew that I had to have them.
As I was planning my weekly menu, I decided to make them in a frittata. I wanted something pretty easy because as it warms up, I find myself wanting to spend less time in the kitchen standing over a hot stove. Frittatas are typically made with milk or cream and cheese, which loads them down with calories. My husband has a bad reaction to milk products, so I decided to substitute out the milk with chicken stock, and omit the cheese altogether. It came out beautifully, and was large enough that it fed us for lunch for the next day. I cut it into 4 big wedges, and served it with a simple green salad.
Mushroom, Bacon, & Spinach Frittata
- 8 eggs
- 3/4 cup chicken stock
- 1 lb assorted mushrooms, sliced
- 5 slices of thick cut bacon, diced
- 2 large handfuls of baby spinach
- 1 bunch of chives, sliced
- nonstick spray
- salt & pepper
- Preheat the oven to 350 degrees.
- Heat large pan over medium-high heat. You want the pan to have a good lip, maybe 3 inches or so, because this is what you will be making the frittata in. I prefer to use nonstick because it makes it easier to remove the frittata at the end, but a well seasoned cast iron pan would probably do the trick as well. Whisk the eggs and chicken stock together in medium bowl. Set aside.
- Add bacon to the pan and saute until just starting to crisp. Add mushrooms and stir them around with the bacon until they start to get shiny and release their juices. You don’t want to cook them too much during this step because they’ll continue to cook while in the oven. Add spinach to the pan, and move it around until it starts to wilt. Turn off the heat.
- Mound the contents of the pan to the center, and use your nonstick spray to spray around the edge and up the sides. This will help with the release of the frittata. There should be enough grease from the bacon that you don’t have to worry about the center.
- Wisk the chives, salt, and pepper into the egg mixture. Wisk for a minute to make sure that it is well combined and the eggs will be fluffy.
- Turn the stove to low and slowly pour the egg mixture into the pan. I like to move it around slowly, similar to when you are making scrambled eggs to suspend the bacon and vegetables throughout the eggs. After a minute, turn off the heat and put the pan into the preheated oven.
- Bake the frittata for 10-15 minutes, or until it has just set in middle.
- Serve either hot out of the oven in the pan, or let it cool to room temperature and flip it onto a plate.
I ate it for lunch the next day straight out of the refrigerator, but feel free to reheat it if you prefer it warm.
I hope that you enjoy this as much as we did. You can play around with them with whatever ingredients you have on hand. It is a great way to use up vegetables that you have in the fridge.