Dinner Frittata Florentina

Dinner Frittata Florentina


(0 votes) 0 0

My first apartment was within walking distance of a great little breakfast spot. I spent many Sunday mornings sitting at the counter, talking with the regulars and reading the paper. My first real taste of adult hood. This Frittata is one that I make alot in the summer and it always brings me back to that great little breafast restaurant.

Shared by


  • 6 slices peppered bacon, cut in half
  • 1 C. diced onion
  • 1 red bell pepper, 1/2 diced, 1/2 cut into strips
  • 6 button mushrooms, sliced
  • 3 C. packed baby spinach
  • 6 eggs
  • 1/4 C. 2-percent milk
  • 1/2 C. shredded sharp cheddar cheese
  • 1/2 C. shredded Monterey Jack cheese

Our Readers Also Loved


Preheat oven to 400 degrees.

In a 10-inch nonstick skillet on medium heat, fry bacon until crisp. Remove to paper towels reserving any grease rendered in the pan. Add the onion, diced bell pepper and mushrooms. Saute 6-8 minutes or until mushrooms are lightly browned. Add the spinach and turn with tongs until willted. Chop half of the bacon and mix it in to the spinach mixture. Reduce the heat to low.

In a medium bowl beat the eggs and milk until a light yellow color. Stir in half of the cheddar and 1/2 the jack cheese. Pour the mixture evenly over the spinach mixture.

Cook the eggs on low heat for about 2 minutes without stirring, until the edges of the eggs have begun to set. Add the reserved cheese and arrange the bacon and red pepper strips attractively on top. Transfer the pan to the preheated oven and bake for 8-12 minutes or until the eggs have puffed slightly and are set in the middle.

Serve hot or at room temperature with a mixed green salad and some crusty bread for a complete meal. 

Around The Web