Mushroom Zucchini Bacon Frittata (Printable)
Hearty baked egg dish with smoky bacon, 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 - 1/4 cup whole milk or cream
08 - 1 cup shredded cheddar or gruyère cheese
→ Herbs & Seasonings
09 - 2 tbsp chopped fresh parsley
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper
12 - 1/4 tsp dried thyme
→ Oils
13 - 1 tbsp olive oil
# How to Make:
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 that magical breakfast for dinner dish that somehow feels fancy but comes together in under an hour
- The combination of smoky bacon and earthy mushrooms creates such deep flavor everyone thinks you spent hours on it
02 -
- The stovetop step before baking creates that beautiful layered texture with crispy edges and a custard center
- Letting it rest for those crucial 5 minutes makes slicing so much cleaner and prevents the center from weeping
03 -
- Pat your zucchini dry with paper towels if it seems especially watery to prevent a soggy frittata
- Use a cast iron skillet for the best heat distribution and that gorgeous golden crust