Spinach, Bacon, Mushroom, and Chevre Frittata


  • 4 slices of bacon, cut in 1/4 inch slices
  • 10 large white mushrooms, cleaned and thinly sliced
  • 5 ounces of cleaned baby spinach
  • 8 large eggs
  • 1 cup half-and-half cream
  • 3/4 teaspoon salt
  • Freshly ground black pepper, to taste
  • 4 ounces chevre cheese
  • 1/4 cup chopped chives

It’s super easy to put together – makes a perfect breakfast or a cozy dinner with a salad and a glass of wine.


Preheat oven to 350 degrees.

In a 10 inch non-stick sauté pan, cook the bacon over medium heat. As the fat renders from the bacon, add the sliced mushrooms and cook for 4-5 minutes (or until the mushrooms are tender and the bacon is crispy).

Add the spinach and cook for 1-2 minutes or until spinach is wilted.

Season with salt and pepper. Remove from the heat.

Beat together the eggs, cream,chives, salt and pepper. Add the egg mixture to the pan.

Distribute the crumbled cheese over the frittata. Place the pan in the center of the oven and bake 25-30 minutes or until the center is set. (serves 8)