Mushroom Zucchini Bacon Frittata (Printable Version)

Hearty baked egg dish with smoky bacon, mushrooms, and zucchini. Perfect for any meal.

# 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
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

# 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. Cook on the stovetop over medium-low heat for 3–4 minutes, until the edges just begin to set.
07 - Transfer skillet to the preheated oven. Bake for 15–18 minutes, or until the frittata is puffed and the center is set.
08 - Remove from oven and let rest for 5 minutes. Garnish with extra parsley, slice, and serve warm or at room temperature.

# Expert Tips:

01 -
  • You can prep everything in one pan and let the oven do the rest of the work
  • It somehow manages to taste even better the next day for breakfast or lunch
02 -
  • Using a cast iron skillet means you can go from stovetop to oven without any extra dishes
  • Letting the frittata rest for those 5 minutes makes the difference between a clean slice and a messy slide
03 -
  • Pat your vegetables dry after cooking to prevent a watery frittata
  • Grate your own cheese instead of buying pre-shredded for better melting

Go Back