Bacon, Mushroom & Swiss Fritatta
Bacon, Mushroom & Swiss Fritatta
Ingredients
- 6 Pasture-Raised Eggs
- ¼ c Full-Fat Cream OR Full Fat Coconut Cream
- 1 tsp Grass-Fed Butter OR Ghee
- 8 slices Nitrate/Nitrite-Free Bacon, cut into small pieces
- 4 oz Organic Mushrooms, sliced
- 1 handful Fresh Spinach
- 1 clove Garlic, minced
- 1 tsp Pink Salt
- ½ tsp Ground Black Pepper
- 1 c Shredded Organic Swiss Cheese OR Organic Cheese of your choice
Instructions
- In a bowl, whisk together the eggs and the cream. Add salt & pepper. Set aside.
- In a large skillet, melt the butter or ghee over medium heat.
- Add the cut-up bacon and cook until crispy.
- Remove the bacon and place on a paper towel.
- Keep the bacon grease in the skillet and saute’ the mushrooms and garlic for 5 minutes. Add in the fresh spinach and heat until the spinach wilts, about 1 minute.
- Turn the heat down on the burner and preheat the oven broiler.
- Spread the mushrooms in the bottom of the skillet evenly and sprinkle with the bacon bits.
- Whisk the eggs once more and pour the egg mixture over the mushrooms and bacon.
- Cook the frittata on the stovetop for 6 minutes. The eggs will not quite be set and the dish is not quite done, but sprinkle the cheese on top.
- Transfer the skillet to the oven. Broil for about 2 minutes until the top is puffy and golden brown.
- Allow to cool a couple of minutes before cutting and serving.
