Mushroom Zucchini Bacon Frittata (Printable Version)
Hearty baked egg dish with smoky bacon, fresh mushrooms, and tender zucchini ready in 40 minutes.
# What You'll 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
# Directions:
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 Hints:
01 -
- The way the bacon infuses every bite with smoky depth while the zucchini adds a fresh, bright contrast
- Its equally impressive served hot for brunch or eaten cold straight from the refrigerator
- Perfect for using up whatever vegetables are languishing in your crisper drawer
02 -
- The frittata will continue cooking slightly after you remove it from the oven, so take it out when the center still seems a little loose
- Using an oven-safe skillet is non-negotiable unless you want to transfer hot mixture to another dish, which is messy and risks breaking the delicate structure
- Leftovers actually improve overnight as the flavors meld together, so don't hesitate to make this ahead for meal prep
03 -
- Don't overwhip the eggs—just whisk until combined, as overworking them can make the texture tough instead of tender
- If your skillet handle isn't oven-safe, wrap it tightly in aluminum foil before putting it in the oven