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Total Time
46 Mins
Yield
Makes 6 to 8 servings

How to Make It

Step 1

Preheat oven to 350°. Heat oil in a 10-inch (2-inch-deep) ovenproof nonstick skillet over medium-high heat. Sauté mushrooms in hot oil 2 to 3 minutes or until browned.

Step 2

Add garlic, and sauté 1 minute. Stir in spinach, and cook, stirring constantly, 1 minute or just until spinach begins to wilt.

Step 3

Add bacon, tomatoes and green chiles, salt, and pepper, and cook, stirring frequently, 2 to 3 minutes or until spinach is wilted. Add eggs, and sprinkle with cheese. Cook 3 to 5 minutes, gently lifting edges of frittata with a spatula and tilting pan so uncooked portion flows underneath.

Step 4

Bake at 350° for 12 to 15 minutes or until set and lightly browned. Remove from oven, and let stand 5 minutes. Slide frittata onto a large platter, and cut into 8 wedges.

Step 5

*1 (32-oz.) carton egg substitute may be substituted. Increase bake time to 16 to 18 minutes or until set.

Step 6

**Plain feta cheese may be substituted.

Step 7

Note: We tested with Ro-Tel Mild Diced Tomatoes and Green Chilies.

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