spinach mushroom bacon frittata

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
• Heat oven to 400
• Beat eggs in a large bowl, season with salt & pepper and set aside
• Heat large pan over medium and add olive oil, garlic, red pepper and mushrooms
• Cook until peppers are crisp-tender - about 5 minutes
• Add bacon and spinach & cook until spinach has wilted down
• Remove from heat, and add to the eggs with Parmesan and stir well
• 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
• Serve topped with sour cream and salsa