This High-Protein Frittata Takes Almost No Effort

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Looking for a cozy, low-effort meal that feels fancy but uses whatever’s in your fridge? This fluffy, flavorful Leek, Mushroom, Spinach & Bacon Frittata is perfect for breakfast, brunch, lunch—or that 9:00 p.m. “I’m too hungry to think” moment. Frittatas were originally a way for Italian home cooks to turn leftovers into something delicious, and this version keeps that tradition alive. Nutty Gruyère, crispy bacon, silky leeks, earthy mushrooms, and tender spinach come together in one pan for a dish that’s comforting, protein-packed, and surprisingly impressive. It’s a one-skillet recipe, easy to customize, and perfect for hosting brunch (just add wine and friends). If you enjoyed this recipe, don’t forget to like and subscribe for more simple, delicious meals! Recipe: Leek, Mushroom, Spinach & Bacon Frittata Ingredients 6 oz bacon 1 leek, sliced 8 oz mushrooms, sliced 2 cups spinach 8 large eggs 1/3 cup heavy cream 1 cup Gruyère cheese, grated (divided) 1/2 tsp salt 1 Tbsp fresh thyme (or 1 tsp dried) 1/4 tsp freshly grated nutmeg Olive oil (as needed, if pan gets dry) Instructions Preheat oven to 400°F (204°C). Cook bacon: Slice bacon in half and cook in a 12-inch oven-safe skillet until crispy. Transfer to a paper towel–lined plate. Blot excess grease from the pan with a paper towel, leaving just enough to coat the skillet. Chop bacon into bite-sized pieces and set aside. Make egg mixture: In a bowl, whisk together: 8 eggs 1/3 cup heavy cream 1/2 cup grated Gruyère (reserve the rest for topping) Salt, thyme, and nutmeg Set aside. Cook vegetables: Sauté sliced leeks in the same skillet until soft (3–4 minutes). Add mushrooms and cook about 5 minutes until golden and moisture has cooked off. If the pan looks dry, add a small drizzle of olive oil. Add spinach and cook 1–2 minutes until wilted. Stir in chopped bacon and cook another minute to reduce moisture. Assemble frittata: Spread the veggie-bacon mixture evenly in the pan. Turn off heat. Pour egg mixture over everything, tilting pan to distribute evenly. Sprinkle remaining Gruyère on top. Bake: Transfer skillet to oven. Bake 15–20 minutes, checking at 15, until eggs are just set in the center. Serve: Slice and enjoy warm. Optional: Serve with arugula salad for a fresh, light pairing. #frittata #easyrecipe #brunchideas #breakfastrecipes #homecooking #onepanmeal #eggs #bacon #gruyere #spinach #mushrooms #leeks #comfortfood #mealprep #simplecooking #foodyoutube #cookingtutorial #recipevideo #foodlover #homemade