Perfect for brunch or a light dinner, this bacon and mushroom frittata is a complete meal with the addition of fresh spinach and smoked Gouda cheese.
Preheat oven to 350 degrees F.
In medium nonstick pan, heat vegetable oil over medium heat.
Add bacon and cook until crispy. Transfer bacon to paper towel-lined plate and reserve. Keep bacon fat in pan.
To pan with bacon fat, add mushrooms and cook until well browned. Remove and reserve.
Add onions and cook until softened; add garlic and cook for additional 2 minutes.
Add red pepper flakes and spinach. Cook until spinach just starts to wilt.
Return bacon and mushrooms to spinach mixture and add eggs whisked with 2 tablespoons milk, stirring to combine. Pour mixture into ovenproof serving dishes.
Top with smoked Gouda and place in oven. Bake for 8 to 10 minutes, or until eggs are just set.
Per Serving: 378 calories; protein 23.7g; carbohydrates 6.3g; fat 28.5g; cholesterol 328.8mg; sodium 713.9mg.
Eating healthy breakfast to continue the day has become a good habit. It’s a fabolous way to start my 24 hours off healthfully. The sweet hit from the fruit wakes me up and gives me power to make on the morning. Sugar is more vilified as the evil of all disease, but sweetness is also loaded with fibre, which is best for your stomach system and helps keep you feeling full all day , and less likely grab a side food out of the street food before break .
Making fruit a morning habit is simple . Easy as put the fruit in your refrigerator next to the milk or on the table next to your cereal bowl , or beside your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.