Mushroom and Spinach Fritatta

Revised 2013 May 01

3 servings


3 slices bacon, cut into 1/16" strips
1 cup mushrooms, sliced or quartered if small
2 green onions, thinly sliced
1/4 cup red pepper, small dice
1/4 cup green pepper, small dice
1 cup spinach, coarsely chopped
6 large eggs
1 tablespoon Dijon mustard
3 tablespoons yogurt
sriracha, to taste
3 tablespoons Pecorino Romano cheese, grated
1 cup Friulano cheese, grated
1/2 cup aged Cheddar cheese, grated
salt and pepper to taste


Preheat oven to 400

Cook the bacon in a heavy skillet until very crisp. Remove with a slotted spoon and reserve. Remove all but a tablespoon or so of the fat (don't discard it! you might need a little more before you're done)

Add the mushrooms and cook until begining to brown. Remove to the same bowl as the bacon

Add peppers and onion and cook for 3 to 4 minutes. Add spinach and wilt. Return the bacon and mushrooms to the pan and add a half cup of the cheese.

Meanwhile whisk together the eggs, mustard, yogurt, sriracha, and pecorino romano. Pour into skillet and add half of the remaining cheese. Stir to mix and get some of the filling off the bottom. Cook for about 5 minutes, add the remaining cheese and place in the oven for about 15 minutes (check often)

I had the special Vajdik eggs which were very generously sized. You might need to add one more.

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