Bacon and Mushroom Frittata
makes two serve
4 slices of bacon, sliced
1/2 cup mushroom, sliced
1 tbsp grass-fed butter or ghee
½ cup spinach
optional: ¼ cup of heavy cream
optional: 1 cup cheddar cheese, shredded
salt and pepper
Preheat your oven to 180c. Place a cast iron frying pan over high heat.
Add bacon to pan and cook for 4 minutes. Add butter or ghee. Add the mushrooms and saute for another 3 minutes. Add the spinach and cook until it has just wilted. Turn off the heat.
In a mixing bowl, add the eggs, cream, salt and pepper. Whisk until combined.
Pour the egg mix into the pan and place the pan into the oven.
Bake for 15 minutes, remove from oven and sprinkle cheese on top (if using). Return to oven for a further 5-10 minutes.
Remove from oven, slice up and serve. Leftovers can be kept in the fridge for up to 3 days and enjoyed hot or cold.