Mushroom Zucchini Bacon Frittata (Printable version)
Hearty baked egg dish with smoky bacon, mushrooms, and 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
→ 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 Suggestions:
01 -
- The combination of crispy bacon and earthy mushrooms creates depth that keeps people coming back for seconds
- It serves six people but somehow vanishes faster than you expect
02 -
- An oven-safe skillet is nonnegotiable because you will start on the stovetop and finish in the oven
- The frittata will deflate slightly as it rests which is completely normal
03 -
- Let the frittata rest for at least 5 minutes before slicing or it will fall apart
- Use a cast iron skillet if you have one because it holds heat evenly and creates the best texture