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Get in My Belly!

Sequel Staff

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amanada

Bacon mushroom spinach frittata!

Tbh you can make a frittata out of anything, like if you’re a veggie kind of person go ahead. If you’re a meat type of person, go ahead. I just really like bacon and mushroom except I used turkey bacon because I’m just doing me like you should do you!!!!!! Go off. Any woopdy-doooooo this is a super easy recipe that you can show off to your family, a brunch, or anything. I can’t remember the last time I made a frittata. I’m not sure why because frittatas are the best thing since sliced bread. It’s like a fancy omelet, except way easier, and there’s absolute no flipping involved at all!!!!!!!!!

INGREDIENTS:

  • 5 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme. Also picking your spices is also all you! If you’re just a salt and pepper person no biggie
  • Dash of hot sauce. That’s all me hahahahaha
  • Kosher salt and freshly ground black pepper, to taste
  • 4 slices bacon, diced
  • 2 cloves garlic, **diced**
  • Thinly sliced onions, to your taste. It adds really good flavor
  • 8 ounces cremini mushrooms, thinly sliced
  • 2 cups baby spinach Super good for you
  • 1 Roma tomato, diced

Don’t forget where you do you! It’s your frittata and life

DIRECTIONS:

  1. Preheat oven to 425 degrees F.
  2. In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside.
  3. Heat a large oven-proof skillet (if you don’t have an oven-proof skillet good luck cause this is so hard) over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes, reserving 1 tablespoon excess fat. Transfer to a paper towel-lined plate.
  4. Add garlic, mushrooms, and onions to the skillet, and cook, stirring occasionally, until tender and browned, about 3-4 minutes; season with salt and pepper, to taste. Don’t let them burn!
  5. Stir in spinach and tomato until the spinach begins to wilt, about 2-3 minutes. Stir in egg mixture and bacon, reserving 2 tablespoons, until well combined. Cook, undisturbed, until edges are set, about 2 minutes. Top with remaining bacon.
  6. Place into oven and bake until top is set and golden brown, about 14-15 minutes.
  7. Serve immediately.

HAVE FUN WITH YOUR FRITTATA!

Amanda Campoverde 17′ || Literary Staff

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