Mushroom Zucchini Bacon Frittata (Print Version)
Hearty baked egg dish with smoky bacon, earthy mushrooms, and tender zucchini—ready in 40 minutes for any meal.
# 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 tablespoons chopped fresh parsley
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon dried thyme
→ Oils
13 - 1 tablespoon olive oil
# Steps:
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.
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 -
- The bacon and vegetables get perfectly tender in the oven while the eggs stay creamy
- It feeds six people but comes together in under an hour with minimal hands-on time
- Leftovers taste even better the next day, making it ideal for meal prep
02 -
- Don't skip the stovetop step or the bottom layer will be undercooked when the top is done
- Letting the vegetables cook until their liquid evaporates prevents a watery frittata
- The rest period is non-negotiable—cutting too soon makes the texture weepy
03 -
- Grate your own cheese instead of buying pre-shredded—it melts better and doesn't contain anti-caking agents
- Pat the zucchini dry with paper towels if it seems especially watery before cooking
- The frittata is done when a knife inserted in the center comes out clean