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Pumpkin, bacon and Mushroom Frittata

Looking to get the cooking out of the way so that you day and week can run a little smoother? Great for a summer lunch or mid morning snack!
  • 4 slices thick-cut bacon

  • 1/2 small butternut squashpeeled and chopped (about 2 cups)

  • 2 cups mushrooms sliced

  • 4 cups baby spinach

  • 12 eggs beaten

  • 1/3 cup fresh oregano chopped

  • 1/4 teaspoon sea salt

  1. Preheat oven to 180 degrees C.

  2. Cook the bacon in a cast iron skillet over medium heat until it reaches desired level of crisp, about 2 to 3 minutes per side. Transfer bacon to a cutting board, leaving bacon drippings in the skillet. Once cool enough to handle, chop bacon and set aside.

  3. Add the butternut squash to the skillet with the bacon drippings and cook over medium heat, covered, until squash begins to soften, about 5 minutes.

  4. Add the mushrooms and continue cooking until mushrooms soften and begin turning brown, about 5 minutes, stirring occasionally.

  5. Add spinach, oregano, and sea salt. Cover and cook until spinach has wilted, about 2 minutes. Add the chopped bacon. Remove skillet from heat.

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