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The Table — Iron Skillet Frittata

The Table — Iron Skillet Frittata

There’s nothing I enjoy more than a lazy Saturday or Sunday morning where I can relax, drink coffee and make a yummy breakfast or brunch for those I love.

I get bored eating scrambled eggs all the time, so it’s fun to get creative with frittatas, scramblers and omelets. I’ve also been using my iron skillet more and more lately. If you have an iron skillet and it’s just sitting in a cupboard, you’re missing out! The recipe I’m sharing today is easy, healthy and scrumptious. It’s also low carb and gluten-free.


  • 10 eggs
  • 1 cup bacon (cooked and chopped)
  • 1 cup cheese (depending on preference) 
  • 1 small onion
  • 1 garlic glove
  • 2 cups chopped mushrooms
  • 4 cups spinach leaves 
  • 2 tablespoons olive oil
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees
  2. Get skillet hot while preparing the ingredients 
  3. In a sauce pan, heat two tablespoons olive oil
  4. Saute garlic and onions until soft
  5. Add mushrooms to pan
  6. Add spinach to pan and a pinch of sea salt 
  7. Once the vegetables are cooked, transfer to an iron skillet 
  8. Pour whisked eggs over the vegetable mixture
  9. Add another pinch of sea salt to egg mixture
  10. Add chopped bacon
  11. Top with cheese
  12. Bake for 20-30 minutes, depending on how hot your oven gets
  13. Serve with fruit and enjoy
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