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Kitchen Sink Frittata

Ingredients

  • 10 eggs
  • 1/4 cup milk or buttermilk
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
  • 1 half stick butter
  • 1 cup frozen leaf spinach
  • 1 half cup sliced mushrooms I used leftover cooked mushrooms
  • 1/2 lb bacon cooked almost crispy
  • A few thin slices of onion
  • 1/2 cup shredded cheese I used cheddar

Instructions

  • Preheat the oven to 400.  Fry the bacon in a cast iron skillet on medium heat or lower if the fat starts to smoke.  Remove the bacon and set aside.  Pour off all but about a tablespoon of bacon fat.  If the pan gets too hot just take it off the burner.  Cast iron retains heat.
  • Add the butter to the pan and saute the onion for about 5 minutes or until just soft.  Add the mushrooms and the spinach, sauteeing for about 5 or 10 minutes.  Remove some of the mixture...about a half cup or so...and set aside.  I removed my pan from the burner here.
  • Chop the bacon.  Whisk the eggs in a bowl with the milk, garlic salt, and pepper.  Stir in the chopped bacon, reserving some on the side....about 2 tablespoons.
  • Pour the egg mixture into the skillet and stir to combine.  Add the reserved bacon and the reserved spinach mushroom mixture around the top of the egg mixture and bake in the oven for about 15 minutes, adding the shredded cheese halfway through.  It's done when the center is set and the sides start to puff.