Mushroom, Bacon, Spinach Frittata | The Source Weekly

I almost made the headline for this recipe “Why I Love Frittata” because I do love making a frittata and I love that it truly can be fitting for any meal of the day. A frittata is an easy, one-skillet egg dish. It can be made with just about any leftovers you have on hand. It’s delicious hot from the oven or at room temperature. I even like it cold. It’s great as a standalone dish or pairs well with a salad, soup or any kind of bread.

My very first frittata was from Mark Bittman’s award-winning cookbook How to Cook Everything (copyright John Wiley & Sons, 1998). My kids loved the cheddar cheese, bacon and apple version. These days I riff on that original recipe, changing up the cheese and meats, adding different vegetables depending on the season, my mood and what’s in the fridge that needs to be used up.

This seems to be the time of year when many of us are trying to clean up our eating act so this is a dish that may help a bit. This particular version of frittata is keto-friendly, which means it has fat and protein and is low in carbohydrates. If you prefer no meat or don’t want the fat of the bacon, simply leave it out or replace it with chopped cooked chicken or turkey or add extra mushrooms and spinach.

I encourage you to experiment and use what you have on hand. Red peppers, kale, onion, chopped apples, broccoli, etc. are all good frittata ingredients. Open up that crisper drawer and get creative!

Make sure the skillet you use is ovenproof (I prefer cast iron but not everyone has a big cast iron skillet so anything ovenproof will work). Also, make sure the skillet is totally oiled or buttered before adding the egg mixture. You don’t want the eggs to stick and the only way to keep them from sticking is to use enough oil and/or butter to make them slide out once…