- Rachael Ray - https://www.rachaelray.com -

Rachael’s Spinach, Bacon and Mushroom Frittata

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].



Preheat oven to 375˚F. Heat a 12-inch nonstick skillet [3] over medium to medium-high heat. Add EVOO [2], 1 turn of the pan [3], then add bacon and crisp 2-3 minutes. Stir in shallots a minute more, then add sugar, salt and pepper and stir a minute more. Add vinegar and let it absorb, then remove from pan [3] and reserve.

Add remaining oil to pan with bacon drippings, 2 turns of the pan. Add mushrooms and lightly brown, then add thyme, garlic, and salt and pepper. Wilt spinach into pan, then season with salt, pepper and nutmeg.

Whisk [4] Dijon mustard and parsley into eggs. Add bacon mixture back to pan, pour eggs over and gently stir to combine. Settle the eggs and let them set for a minute or so, then transfer to oven and bake about 12 minutes. Top the frittata with Gruyere and bake 12-15 minutes more until puffed and golden. Loosen edges and remove frittata to cutting board [4] or platter, and cool 10 minutes. Cut the frittata into 6 or 9 squares and serve.