When you want something good and fast for breakfast, with scrambled eggs you can not fail. Cooking is easy, it’s very delicious and the options are endless.
Frittata is an Italian omelette, where all the ingredients are mixed with eggs. You can cook it in the pan if you want it juicy, or in the oven if you want it more fluffy, because it’s cooked at a lower temperature.
Today, I wanted to cook a more consistent breakfast, so I tried combining several seasonal ingredients. So, there it is: Spinach and Mushroom Frittata. I chose to cook in a iron cast pan, but you can do it in a small baking tray in the oven.
For our Spinach and Mushroom Frittata we need the following ingredients for 2-3 servings:
Heat the olive oil in a large frying pan. Add the bacon and fry until is almost crispy, then add the mushrooms, and cook over high heat, stirring, for about 5-10 minutes. When the bacon is crispy and the mushrooms have released their water add the spinach and turn it in the oil for about 2-3 minutes. Lower the heat, and start breaking the eggs into a bowl, add salt and pepper, and beat using a fork.
Pour the eggs over the spinach, mushroom and bacon mixture and cook over medium heat for about 10 minutes. As the eggs set, lift the Spinach and mushroom frittata with a spatula and tilt the pan so the uncooked egg runs underneath.
When the eggs are set, sprinkle with grated Parmesan cheese, or any cheese you like. Cook for 2-3 minutes until the cheese melted, cut in half and serve. Enjoy, Spinach and Mushroom Frittata !