Spinach and Mushroom Frittata
5 large eggs
1/2 cup milk
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
4 slices bacon, diced (optional)
2 Tbsp Olive Oil
2 cloves garlic, diced
230g Brown Mushrooms, thinly sliced
2 cups chopped Spinach
1 large tomato, diced
Preheat oven to 220C.
In a large bowl, whisk together eggs, milk, basil, oregano, and thyme. Season with salt and pepper to taste. Set aside.
Heat a large oven-proof skillet over medium high heat, add bacon, if using, and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
Add olive oil, garlic, and mushrooms to the skillet. Cook, stirring occasionally, until tender and browned, about 3-4 minutes. Season with salt and pepper to taste. Stir in spinach and tomato until the spinach begins to wilt, about 2-3 minutes.
Stir in egg mixture. Add bacon, reserving 2 tablespoons. Cook, undisturbed, until edges are set, about 2 minutes. Top with remaining bacon.
Place into oven and bake until top is set and golden brown, about 14-15 minutes.