Mother’s Day Brunch – Spinach, Mushroom & Bacon Frittata

May 10, 2013 3

Mother’s Day Brunch – Spinach, Mushroom & Bacon Frittata

It’s Mom’s day, so go ahead and cook for her!

And don’t shy away from brunch because you think you have to stand in the kitchen and make 3 dozen fried eggs or a million pancakes. This easy frittata throws together quickly — for Mother’s Day or any day — and is made even easier if you use the pre-cooked ready bacon.

Sam the Cooking Guy



  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Yield: Serves 8



  • 12 eggs
  • Kosher salt & fresh ground pepper
  • 1 teaspoon olive oil
  • 1 clove garlic
  • 1 red pepper, diced small
  • 8 ounces sliced mushrooms
  • 1 2-ounce package ready bacon, diced small
  • 1 6-ounce bag baby spinach
  • 1/2 cup shredded Parmesan cheese, approximately
  • Sour cream & salsa to garnish


  1. Pre-heat oven to 325 degrees.
  2. Beat eggs in a large bowl, season with salt & pepper and set aside.
  3. Heat medium sized oven-proof non stick pan and add olive oil, garlic, red pepper and mushrooms.
  4. Cook until peppers are crisp tender, about 5 minutes.
  5. Add bacon and spinach & cook until spinach wilts, about 3 minutes.
  6. Add a little more oil to the pan then stir in the eggs & Parmesan - mix well.
  7. With heat on medium low, allow the bottom and sides to begin to set, then put pan in the oven.
  8. Cook until everything is set – about 10-15 minutes more.
  9. Serve in wedges topped with sour cream and salsa.

Comments (3)

  1. Can this be frozen?

    - Angela Currie
  2. Is a cast iron fry pan OK for this?

    - Tom
    1. you bet tom – a cast iron pan will work just fine. and the more us e it, the better it gets.

      - Sam Zien

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