Do you get the “what to make for dinner blues” once a week???? I do. But by the end of the week I have a collection of odds and ends in the fridge to make the perfect Thursday night frittata. Frittatas are the ultimate clean-out-the-fridge weeknight dinner. Use this recipe as a guide or feel free to use up what’s in your fridge. An easy weeknight dinner or lovely brunch. Add a side of greens.
“Thursday Night” Mushroom and Spinach Frittata
Serves 4
5 large eggs
1/2 cup milk
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Dash of hot sauce
Kosher salt and freshly ground black pepper, to taste
4 slices bacon, diced (optional)
2 cloves garlic, diced
8 ounces cremini mushrooms, thinly sliced
2 cups baby spinach
1 Roma tomato, diced
Preheat oven to 425 degrees.
In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside.
Heat a large oven-proof skillet 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.
Add garlic and mushrooms to the skillet, and cook, stirring occasionally, until tender and browned, about 3-4 minutes; season with salt and pepper, to taste.
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.
Place into oven and bake until top is golden brown and the middle is a bit jiggly, about 14-15 minutes.
Adapted from: Damn Delicious
