Tuesday, August 7, 2018

Bacon, Mushroom and Spinach Frittata

Sunrise in the country. 
Wide open spaces.
Unobstructed views.
And clouds that look so promising, yet fail to deliver. That's the story of our life lately. Rain all around us but, apparently, we're in a bubble, so the storms either split and go around us or fall apart before they reach us. Such is the course this time of year. 

Today we're talking frittatas. And in case you're wondering, a frittata is kind of a cross between an omelet and a quiche. There's no crust, which not only makes it easier, but makes it perfect for those of us watching our carbs. Best of all, it's a one-dish wonder that's perfect for breakfast or dinner.

Here's what you'll need for my bacon, mushroom and spinach frittata:
  • 6 eggs
  • 1/4 heavy cream
  • 1 tsp salt
  • 1/2 - 1 tsp dried thyme
  • 1/4 tsp ground black pepper
  • 4 slices thick-cut bacon, cut into bite-size pieces
  • 1 garlic clove, minced
  • 1 cup baby spinach
  • 1 cup sliced mushrooms
  • 1 cup smoked gouda or your favorite cheese, grated
Preheat oven to 400 degrees.

Whisk together eggs, cream, salt, pepper and thyme.
Over medium-high heat, cook the cut bacon in a medium to large oven-proof skillet until crisp. Remove bacon bits from pan to drain on a paper towel.
Drain most of the rendered fat, leaving about a tablespoon in the pan. Reduce heat to medium and add your garlic and mushrooms.
Silly me. I threw in my spinach, too, only to realize that the mushrooms were going to take longer to cook, so I quickly removed the spinach and cooked the mushrooms first.
Once they were tender, I added the spinach and tossed everything around until it was wilted.
Now add the cooked bacon and spread everything evenly across the pan.
Cover with shredded cheese and allow to sit just until it starts to melt.
Pour egg mixture over cheese and veggies, tilting to make sure it distributes evenly.
Cook on stovetop until edges are set, then transfer to preheated oven for 8-10 minutes, or until eggs are set. Be sure to check after 8 minutes so it doesn't overcook. Test doneness by inserting knife in the center. If the eggs are runny, continue to bake for another couple of minutes.
Allow to rest for a few minutes before serving, then slice into wedges. 

I used a 10-inch skillet, so it was done in 8 minutes, but it was also very thin. A smaller skillet for 6 eggs may take closer to 10 minutes.

This recipe can be easily doubled or tripled, depending on how many people you're feeding. Simply adjust baking times accordingly.

And this is one of those make-it-yours kind of recipes. Kav and Mary Cate, you can leave out the bacon. You can add more veggies. A frittata is a great way to use whatever you've got hanging around in your fridge's crisper and whatever cheese you have on hand. Or even a mixture of cheeses. How about a southwestern style frittata with tomatoes, green chilies, cheddar and Monterey Jack? Simply add a little cumin instead of the thyme. Whatever you want.

So I'm sitting at my desk the other day when something catches my eye. I look up to see these ladies moseying past my window.
Once again I'm struck by how different things are out here in the country. Living in the burbs I saw cars whiz by, people walking or jogging, birds, squirrels and the occasional dog or cat. But cows? 

Yep, it's just a different way of life. 

Frittatas? Yay or nay? What would you put in yours? Let's come up with some fun combinations.
Three-time Carol Award finalist, Mindy Obenhaus, lives on a ranch in Texas with her husband, the youngest of her five children, two dogs and countless cattle. She's passionate about touching readers with Biblical truths in an entertaining and sometimes adventurous manner. When she's not writing, she enjoys cooking and spending time with her grandchildren. Learn more at mindyobenhaus.com


  1. Loving your photos and your "different way of life," Mindy. It looks so peaceful. Compare that to me having to run out to move the car at a specific time - and then sit in it so I don't get a ticket because if you wait til the actual change time, there will be no spots left. Funny thing is, I never intended to live here all my live, but it was 31 years in July!

    Thanks for thinking of Kav and me. I do love bacon, just can't eat much of it because of the salt. :(

    1. Cate, I don't think most folks go to NYC intending to live there all their lives... and then they got logged in to jobs, schools, neighborhoods, routine...

      And before you know it, there you are.

      I love your Brooklyn neighborhoods, but I think we should all retire and move to the shore.

      Not retire from writing...

      Just retire to a writer's enclave!!!!

      Cape Cod, anyone? :)


      Long winters....

    2. Mary Cate, I loved visiting New York, as well as the other urban conference locations, but I can't imagine living there. I hear you, though, about going someplace, not intending to stay. We just grow accustom to things. But doing that would the car would really stink in the winter or when it's raining.

    3. Cape Cod or Maine? That means lobster/crab, right? I'm in. Maybe not for the long winters though.

  2. We were in a bubble like that, Mind-O! Until today and we got rain.... before that the streams off of Lake Erie split and left this corner of WNY dry.... so we're happy dancing and I did not have to WATER MUMS!!!! Yippee!!!!

    Hoping for gentle rains to fall your way... and I have a son moving to Dallas this fall.


    That's not exactly next door, so you know I'll be flying down or driving down to your fair state.


    A Ruthy cowboy!!!!

    Yee haw!

    The frittata looks great... I love frittata. Thank you for sharing this because anything that's a one dish meal makes me happy, Mindy!

    1. Dallas???

      My in-laws had children in Tennessee, Texas, California, Michigan, and wherever we were currently. For several years they loved it because they always had someone to visit when they traveled. :-)

    2. Dallas?!!!! When? I still have grandbabies up there, I'd be happy to meet you. Or you plan an extended visit and come to the ranch.

      Seriously, you must email me and let me know exactly which town, because there are so many other towns in the area we generically refer to as Dallas.

    3. And don't you hate those bubbles? I'll watch the radar and it looks so promising. Then it splits and moves to either side of us. So annoying.

  3. I love frittatas! I'll have to figure out how to do mine without cheese, but I know it can be done.

    Thanks for the lunch idea!

    1. Jan, are there dairy cheese alternatives you could use? I mean, they may not taste great by themselves, but in something they might be okay.

    2. The best dairy free substitute cheeses are nut cheeses. I know, because my daughter has a dairy allergy but she also has a nut allergy so she's stuck with the not-so-good soy cheese though she says there are a couple of brands that are better than the rest.

    3. That's a good thing to know, Kav. Thanks.

    4. I've thought about trying those cheese substitutes, but I've also been looking into changing my diet to ease my body back into not being lactose intolerant. After all, I eased it into being that way, it seems like the process can be reversed!

      So I'm slowly introducing dairy again. We'll see if it works.

  4. Ha -- double or triple the recipe! More like halve it. I've never had a frittata but I like saying it even if it seems like a glorified omelette. I don't have a skillet though so not sure how I'd go from stove top to oven. And I'd add in red peppers. Maybe switch out the spinach for kale. And how about cheddar for the cheese? I might just make this tonight.

    Love your ladies stopping by. Guess word has gotten around the pasture that there's a famous author living next door. I can hear them whispering --
    "I hear she writes moooving romance novels."
    "With bull-headed heroes."
    "Ha, we know all about that, don't we Daisy?"
    "We certainly do, Bossie. Why, she might like to interview us. Wouldn't that be mooveloous?"

    1. Kav, have you ever thought about being a writer, because you can spin a tale that is udderly delightful. ;)

      So why do you not have a skillet? How do you cook eggs? Or stir fry? Would the kale be tough? Or do you simply cook it longer? Yes the to cheddar cheese. Like I said, you can do almost anything with this recipe.

  5. Mindy, I missed your post! I'm glad I stopped by today. I would love to try making this! I've never actually made a frittata. I've made omelets and quiche so would love this. The ingredients you used look perfect for me!