Dinner Frittata for lunch!

I was trying to come up with a good idea for lunch. Ham sandwiches are fine. But every day? Dh would cheerfully have his ham and Miracle Whip sandwich on wheat bread every single day for the rest of his life but I need a bit more variety in my life. Catching up on some of the blogs I'd been unable to read lately, I came across this recipe for Dinner Fritatta at The Saucy Bird. It sounded perfect. It went together quickly and tasted great. Dh didn't even complain (much) about missing his ham sandwich! Thanks to Robin for this great recipe that we'll be using often around here!


Dinner Frittata
Recipe courtesy of The Saucy Bird


6 slices peppered bacon, cut in half
1 cup onion, diced
1 red bell pepper, seeded and diced
6 button mushrooms, sliced
3 cups packed baby spinach
6 eggs
1/4 cup 2% milk
1/2 cup shredded sharp cheddar
1/2 cup shredded Monterey jack

Preheat oven to 400 degrees

In a 10 inch nonstick skillet on medium heat fry bacon until crisp. Remove to paper towels reserving any grease rendered in the pan. Add the onion, bell pepper and mushrooms. Saute 6-8 minutes or until mushrooms are lightly browned. Add the spinach and turn with tongs until wilted. Chop half of the bacon and mix it in to the spinach mixture. Reduce the heat to low.

In a medium bowl beat the eggs and milk until a light yellow color. Stir in half of the cheddar and 1/2 the jack cheese. Pour the mixture evenly over the spinach mixture.

Cook the eggs on low heat for about 2 minutes without stirring, until the edges of the eggs have begun to set. Add the reserved cheese and arrange the bacon and red pepper strips attractively on top. Transfer the pan to the preheated oven and bake for 8- 12 minutes or until the eggs have puffed slightly and are set in the middle.

Serve hot or at room temperature with a mixed green salad and some crusty bread for a complete meal.