Mushroom and Bacon Frittata

Preheat the oven to 400 degrees F (200 degrees C). In a mixing bowl, add the Farmhouse Eggs® Large Brown Eggs (3), Milk (1/2 cup), Galbani Parmesan Cheese (1 cup), Salt (to taste) and Simply Organic Black Pepper, Medium Grind (to taste). Whisk them together with a fork, and set aside.

Heat a large oven-safe skillet over medium-high heat, add the Smoked Bacon (4 slices) and cook until brown. Preserve the bacon grease in the skillet, move the bacon to a plate, and set aside.

Add the Baby Bella Mushroom (1/2 cup), White Mushroom (1/2 cup) and White Onion (1/2 cup) to the skillet, and cook them with the bacon grease until softened.

Next, add the Fresh Baby Spinach (2 cups) and cook for another minute or until the spinach leaves soften. After that, add the bacon back to the skillet and cook for another 30 seconds.

Pour the egg mixture into the skillet evenly, place the Cherry Tomatoes (10) on top, and sprinkle a little bit more Parmesan cheese and Olive Oil (1 splash) on the very top.

Bake at 400 degrees F (200 degrees C) for 10-15 minutes. Serve immediately.