Best 3 Bacon And Mushroom Frittata With Spinach And Gouda Recipes

If you're looking for a delicious and satisfying breakfast, brunch, or lunch that's easy to make, look no further than this bacon and mushroom frittata with spinach and gouda. This Italian dish is packed with flavor and protein, and it can be customized to suit your own preferences. With just a few simple ingredients, you can create a frittata that's perfect for a casual meal or a special occasion.

Here are our top 3 tried and tested recipes!

SPINACH, BACON, AND GOAT CHEESE FRITTATA

Spinach, Bacon, and Goat Cheese Frittata image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon canola or sunflower oil
3 ounces pancetta or bacon, cut into small cubes
4 shallots, thinly sliced
3 cups young leaf spinach
8 eggs
1/4 cup grated Parmesan, Cheddar, or other hard cheese
A grating or two of nutmeg
Sea salt and freshly ground black pepper
1/2 cup crumbled soft goat cheese

Steps:

Preheat the oven to 350 degrees F or preheat the broiler to medium-high. Heat the oil in a 9-inch nonstick ovenproof frying pan over medium heat. Add the pancetta or bacon and saute until golden, then remove with a slotted spoon; set aside. Add the shallots to the pan, lower the heat, and cook gently for about 10 minutes, until soft but not colored. Add the spinach and stir until just wilted, then remove from the heat.
Lightly beat the eggs in a bowl, then stir in the pancetta or bacon, spinach and shallots, grated cheese, nutmeg, salt, and pepper. Put the frying pan back over low heat, pour in the egg mixture, and cook gently, without stirring, letting the eggs set slowly from the bottom up. After about 5 minutes, give the pan a little shake: the bottom half of the frittata should be set, with a layer of wet egg still on top.
Dot the goat cheese over the top. If you're baking the frittata, place it in the oven for 5 to 10 minutes, until just set. Or put the frittata under the broiler, ideally not too close to the heat, for about 5 minutes. Let cool slightly (or completely) before slicing and serving.

BACON AND MUSHROOM FRITTATA WITH SPINACH AND GOUDA

Bacon and Mushroom Frittata with Spinach and Gouda image

Perfect for brunch or a light dinner, this bacon and mushroom frittata is a complete meal with the addition of fresh spinach and smoked Gouda cheese.

Provided by Farmland

Categories Frittata

Time 33m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
6 slices Farmland® Bacon, large dice
1 ½ cups mushrooms, sliced
½ cup diced yellow onion
4 garlic cloves, sliced
1 pinch red pepper flakes
2 cups fresh spinach
6 eggs
2 tablespoons milk
1 cup shredded Gouda cheese

Steps:

Preheat oven to 350 degrees F.
In medium nonstick pan, heat vegetable oil over medium heat.
Add bacon and cook until crispy. Transfer bacon to paper towel-lined plate and reserve. Keep bacon fat in pan.
To pan with bacon fat, add mushrooms and cook until well browned. Remove and reserve.
Add onions and cook until softened; add garlic and cook for additional 2 minutes.
Add red pepper flakes and spinach. Cook until spinach just starts to wilt.
Return bacon and mushrooms to spinach mixture and add eggs whisked with 2 tablespoons milk, stirring to combine. Pour mixture into ovenproof serving dishes.
Top with smoked Gouda and place in oven. Bake for 8 to 10 minutes, or until eggs are just set.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 6.3 g, Cholesterol 328.8 mg, Fat 28.5 g, Fiber 1.2 g, Protein 23.7 g, SaturatedFat 12 g, Sodium 713.9 mg, Sugar 3.2 g

BACON AND MUSHROOM FRITTATA WITH SPINACH AND GOUDA

Bacon and Mushroom Frittata with Spinach and Gouda image

Perfect for brunch or a light dinner, this bacon and mushroom frittata is a complete meal with the addition of fresh spinach and smoked Gouda cheese.

Provided by Farmland

Categories Frittata

Time 33m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
6 slices Farmland® Bacon, large dice
1 ½ cups mushrooms, sliced
½ cup diced yellow onion
4 garlic cloves, sliced
1 pinch red pepper flakes
2 cups fresh spinach
6 eggs
2 tablespoons milk
1 cup shredded Gouda cheese

Steps:

Preheat oven to 350 degrees F.
In medium nonstick pan, heat vegetable oil over medium heat.
Add bacon and cook until crispy. Transfer bacon to paper towel-lined plate and reserve. Keep bacon fat in pan.
To pan with bacon fat, add mushrooms and cook until well browned. Remove and reserve.
Add onions and cook until softened; add garlic and cook for additional 2 minutes.
Add red pepper flakes and spinach. Cook until spinach just starts to wilt.
Return bacon and mushrooms to spinach mixture and add eggs whisked with 2 tablespoons milk, stirring to combine. Pour mixture into ovenproof serving dishes.
Top with smoked Gouda and place in oven. Bake for 8 to 10 minutes, or until eggs are just set.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 6.3 g, Cholesterol 328.8 mg, Fat 28.5 g, Fiber 1.2 g, Protein 23.7 g, SaturatedFat 12 g, Sodium 713.9 mg, Sugar 3.2 g

Tips:

Use a large skillet that is ovenproof or transfer the frittata to a baking dish before baking.
Cook the bacon and mushrooms until they are browned and crispy.
Wilt the spinach before adding it to the frittata mixture.
Use a good quality cheese that melts well, such as Gouda, cheddar, or Gruyère.
Bake the frittata until it is set in the center and the top is golden brown.
Let the frittata cool slightly before slicing and serving.

Conclusion:

This bacon and mushroom frittata with spinach and Gouda is a delicious and easy-to-make breakfast or brunch dish. It is packed with flavor and protein, and it can be customized to your liking by adding different vegetables, cheeses, or meats. The frittata is also a great way to use up leftover bacon and mushrooms. Give this recipe a try the next time you are looking for a satisfying and nutritious meal.