Bacon Frittata web

Spinach, Mushroom & Bacon Frittata


Prep Time

Total Time

Gluten Free


35 min

35 min


Jones bacon is the star of this frittata recipe. If you're looking for a gluten-free breakfast option, this recipe can easily fit your needs.

Dry Aged Fully Cooked Bacon Slices

This recipe is made with

Dry Aged Cherrywood Smoked Bacon, Uncooked

Product Information

You can also make this recipe with

Dry Aged Hickory Smoked Bacon, Uncooked


36 slices Jones Dairy Farm Dry Aged Cherry Hardwood Smoked Bacon  
12 oucnes shallots, minced
3.5 ounces fresh mushrooms, sliced
12 ounces baby spinach
36 large eggs
3 cups whole milk ricotta cheese
1 1/2 cups milk
12 ounces parmesan or asiago cheese, freshly shredded, divided
6 tablespoons fresh oregano or basil, chopped


Step 1
For each frittata, pan fry 3 strips of bacon in 8-inch sauté pan until crisp. Remove bacon from pan, reserving drippings. Drain bacon and crumble; set aside.

Step 2
Add 2 tablespoons each shallots and mushrooms to drippings and sauté until tender, about 1 minute. Add 1 cup spinach and cook until wilted.

Step 3

Meanwhile, combine 3 eggs, cooked bacon, 1/4 cup ricotta, 2 tablespoons milk, 1 tablespoon parmesan or asiago cheese, and 1 1/2 teaspoons oregano or basil. Pour into skillet with shallots, mushrooms, and spinach. Cook on medium heat 4 to 6 minutes or until bottom and edge of frittata are set.

Step 4
Remove from stovetop and bake in preheated 325°F convection oven 6 to 8 minutes or until top is set, or bake in preheated 350°F standard oven 8 to 10 minutes.

Step 5
Sprinkle remaining 1 tablespoon parmesan or asiago cheese over top. Slide frittata onto serving plate. Garnish with fresh oregano or basil, if desired.

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