Wild Mushroom and Spinach Frata with smoked bacon

Wild Mushroom And Spinach Frata With Smoked Bacon Recipe

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Eddie Szczerba


What a good dinner or lunch this makes! With a side salad or a fresh vegetable and you'll be smiling from ear to ear!


★★★★★ 1 vote

4 Hr 35 Min
50 Min


  • 2 small
    sweet onions sliced thin
  • 1 c
    each of assorted mushrooms like oyster,shitake,and baby bella.
  • 6 c
    cubed into one inch cubes, crust too, of hearty bread,like sour dough or french,italian.
  • 8 large
    eggs beaten
  • 2 1/2 c
    whole milk or 1/2+1/2
  • 1 1/2 c
    shredded swiss cheese
  • 1 c
    shredded fontina cheese
  • 1 tsp
  • 1/2 tsp
  • 2 Tbsp
    olive oil
  • 4 Tbsp
    butter, room temperature for the baking dish
  • 1 tsp
    thyme, dried
  • 8 slice
    smoked bacon cooked crispy
  • 1 pkg
    spinach, fresh,torn

How to Make Wild Mushroom and Spinach Frata with smoked bacon


  1. Brown the sliced onions I one tablespoon of oil,set to the side,next brown the mushrooms in the other tablespoon of oil and add to the onions. Season with the salt and pepper.
    In a large mixing bowl combine the mushroom mixture with the beaten eggs,milk or half and half,all of the cheeses and the thyme. Add the crumbled bacon to the mix.Add the spinach to the mix.
  2. Butter a three quart baking dish and fold in the batter,spread it out evenly and cover with plastic wrap. Refrigerate for four hours.
  3. Heat your oven to 350 degree and bake uncovered for fifty minutes. If it start to brown too much cover it with foil,cook until egg is set. Uncover and serve right away or at room temperature. Can be served with your choice of side or as itself! Enjoy!:)
  4. Please note that the prep time is four hours long to allow for the casserole to set in the refrigerator.

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About Wild Mushroom and Spinach Frata with smoked bacon

Other Tag: For Kids

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