Mushroom and Bacon Frittata

Ingredients

• 6 Farmhouse Eggs, large
• 1/2 cup milk
• 1 cup grated Parmesan cheese, plus more for topping
• Salt & pepper to taste
• 4 slices smoked bacon, diced
• 1/2 cup Baby Bella mushrooms, sliced
• 1/2 cup white mushroom, sliced
• 1/2 white onion, chopped
• 2 cup baby spinach leaves
• 10 cherry tomatoes, halved
• A splash of olive oil

Preparation

1. Preheat the oven to 400°F. In a mixing bowl, add the eggs, milk, parmesan cheese, and salt & pepper. Whisk them together with a fork, and set aside.
2. Heat a large oven-safe skillet over medium-high heat, add the bacon, and cook until brown. Preserve the bacon grease in the skillet, move the bacon to a plate, and set aside.
3. Add all the mushrooms and onion to the skillet, and cook them with the bacon grease until softened. Next, add the baby spinach leaves, and cook for another minute or until the spinach leaves soften. After that, add the bacon back to the skillet and cook for another 30 seconds.
4. Pour the egg mixture into the skillet evenly, place the cherry tomatoes on top, and sprinkle a little bit more Parmesan cheese and olive oil on the very top.
5. Bake at 400°F for 10-15 minutes. Serve immediately.