• 6 large slices lamb bacon
• 8 large eggs
• ½ cup whole milk
• 1 tightly packed cup baby spinach, rinsed and dried
• 1 cup sliced white mushrooms
• ½ cup chopped shallots
• 1 clove garlic
• ½ cup shredded cheddar cheese, divided
• ½ cup shredded Swiss cheese, divided
• kosher salt
• fresh ground black pepper
1. Preheat oven to 375°. Lay bacon flat on a baking sheet and bake for 20 minutes or until bacon is crispy. Move bacon to a paper towel lined plate then chop or crumble. Reserve 2 TBSP bacon drippings. Increase oven temperature to 450°.
2. In a medium bowl, whisk together eggs and milk until well combined. Fold in half of each kind of cheese and set aside.
3. Add bacon drippings to a 10-inch and set over medium heat. Add mushroom and cook for 3-4 minutes, stirring occasionally. Add shallots and cook until just beginning to brown, about 4 minutes. Add garlic and cook for 1 minute. Reduce heat to low and add spinach. Cook for 1 minute or until all the spinach has wilted. Return bacon to skillet.
4. Increase heat to medium-high and pour in egg mixture. Stir to evenly distribute the ingredients. Cook until eggs have just begun to set around the edge of the skillet, about 4-5 minutes.
5. Place skillet in preheated oven and let bake for 5 minutes. Sprinkle remaining cheese over the top of the frittata and continue baking for 5-10 more minutes or until eggs are fully cooked. You can test the doneness of the eggs by inserting a dry toothpick into the center. If it comes out covered in uncooked egg, cook for a few more minutes.
6. Using a hot pad, remove skillet from oven and let cool slightly. If necessary, use a spatula to loosen the frittata from the skillet and slide onto a plate. Cut into wedges and serve.