Lately there’s nothing I enjoy more than a lazy Saturday or Sunday morning where I can relax, drink coffee and make a yummy breakfast or brunch for those I love. I get bored eating scrambled eggs all the time so it’s fun to get creative with frittatas, scramblers and omelets. I’ve also been using my iron skillet more and more lately. If you have an iron skillet and it’s just sitting in a cupboard, you’re missing out! The recipe I’m sharing today is easy, healthy and scrumptious. It’s also gluten-free. Everyone in the family will enjoy it.
Below is the detailed recipe for this frittata. Below that, I offer a pictorial tutorial to give you a better idea of what each step in the recipe process looks like. Remember, you can switch out vegetables or use more or less of certain ingredients. My recipe is just a basic guide for a frittata but you can always use a little of your own creativity to tailor it to the likes and dislikes of your family.
1). While the oven is preheating, heat the olive oil in a skillet and saute the garlic then onions then mushrooms (in that order).
2. Add the spinach and continuing sauteeing with a pinch of sea salt (or more depending on preference).
3). Once the vegetables are cooked, transfer them to the iron skillet.
4). Pour the whisked eggs over the vegetables.
5). Add the bacon.
6). Top with cheese.
7). Bake for 20-30 minutes (depending on the heat of your oven).
8). Let frittata sit and cool. Serve with a side of fresh fruit and dig in!