Mushroom Zucchini and Bacon Frittata (Print View)
Hearty baked egg dish with smoky bacon, earthy mushrooms, and tender zucchini. Ready in 40 minutes.
# Ingredient List:
→ 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 - ¼ 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 - ½ tsp salt
11 - ¼ tsp freshly ground black pepper
12 - ¼ tsp dried thyme (optional)
→ Oils
13 - 1 tbsp olive oil
# How to Make:
01 - Preheat oven to 350°F.
02 - In a large oven-safe skillet, 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 Advice:
01 -
- It comes together in one pan so you can actually talk to your people instead of scrubbing multiple dishes
- The leftovers somehow taste better the next day, tucked into a container for lunch
02 -
- I once rushed the stovetop step and put an undercooked frittata in the oven, which made the center sink disappointingly
- Using a skillet that is too small makes the frittata too thick and it takes forever to cook through
03 -
- Use a cast iron skillet if you have one, as it holds heat evenly and gives the best crust
- The frittata is done when a knife inserted in the center comes out clean