Mushroom Zucchini Bacon Family Frittata (Printable Version)
Fluffy baked frittata loaded with crispy bacon, sautéed mushrooms and zucchini. Ready in under an hour.
# What You Need:
→ Vegetables
01 - 1 medium zucchini, diced
02 - 7 oz cremini or button mushrooms, sliced
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Meats
05 - 5 oz smoked bacon, diced
→ Eggs & Dairy
06 - 8 large eggs
07 - 1/4 cup whole milk or cream
08 - 1 cup shredded cheddar or gruyère cheese
→ Herbs & Seasonings
09 - 2 tbsp chopped fresh parsley plus extra for garnish
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper
12 - 1/4 tsp dried thyme optional
→ Oils
13 - 1 tbsp olive oil
# How to Make It:
01 - Preheat oven to 350°F.
02 - In a large oven-safe skillet preferably nonstick or cast iron heat olive oil over medium heat. Add diced bacon and cook for 4-5 minutes until golden and crisp.
03 - Add chopped onion and sauté for 2 minutes until softened. Stir in mushrooms and cook for another 4 minutes until tender and any liquid has evaporated.
04 - Add zucchini and garlic; cook for 2-3 minutes until zucchini is just tender.
05 - In a large bowl whisk together eggs milk or cream cheese parsley salt pepper and thyme if using.
06 - Pour egg mixture evenly over the sautéed vegetables and bacon in the skillet. Gently stir to distribute ingredients evenly.
07 - Cook on the stovetop over medium-low heat for 3-4 minutes until the edges just begin to set.
08 - Transfer skillet to the preheated oven. Bake for 15-18 minutes or until the frittata is puffed and the center is set.
09 - Remove from oven and let rest for 5 minutes. Garnish with extra parsley slice and serve warm or at room temperature.
# Expert Tips:
01 -
- Its one of those forgiving dishes that somehow tastes even better when you use whatever vegetables are sitting in your crisper drawer
- The combination of smoky bacon and earthy mushrooms creates such deep flavor that nobody guesses how simple it was to throw together
02 -
- The frittata continues cooking slightly even after you pull it from the oven so remove it while the center still jiggles just a tiny bit
- Using an oven safe skillet is absolutely essential since youll be transferring from stovetop to oven mid recipe
03 -
- Pat your sliced mushrooms dry with paper towels before cooking so they brown instead of steam
- A well seasoned cast iron skillet creates the best crispy edges but nonstick works perfectly fine too