Spinach, Mushroom & Bacon Frittata

Serves 8

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 in no time, and is made even easier if you use my favorite 'Ready Bacon'.

Ingredients

• 12 eggs

• Kosher salt & fresh ground pepper

• 1 teaspoon olive oil

• 1 clove garlic

• 1 red pepper, diced small

• 8 ounces sliced mushrooms

• One 2 ounce package Ready Bacon, diced small

• One 6 ounce bag fresh baby spinach

• 1/2 cup shredded Parmesan cheese, approximately

• Sour cream & salsa to garnish

Directions

1. Heat oven to 400

2. Beat eggs in a large bowl, season with salt & pepper and set aside

3. Heat large pan over medium 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 has wilted down

6. Remove from heat, and add to the eggs with Parmesan and stir well

7. Pour into a buttered 9x9 casserole dish, top with a little more Parmesan and bake until set, 20-25 minutes - do not overcook...you don't want it too dry

8. Serve topped with sour cream and salsa