Mushroom & Bacon Frittata
Start your day with the hearty, satisfying flavors of this Mushroom & Bacon Frittata — a simple yet elegant dish that’s perfect for breakfast, brunch, or even a light dinner. Packed with smoky bacon, earthy mushrooms, and fluffy eggs, this frittata strikes the perfect balance of richness and comfort. With a golden, cheesy crust and tender bites of perfectly cooked vegetables, it’s a one-pan wonder that’s as easy to make as it is delicious!
Ingredients
6 Eggland's Best Eggs
1/2 cup milk
1 cup Parmesan cheese, grated (and more for topping)
Salt & pepper to taste
4 slices smoked bacon, diced
1/2 cup baby Bella Mushroom, sliced
1/2 cup white mushroom, sliced
1/2 white onion, chopped
2 cup baby spinach leave
10 cherry tomatoes, halved
A splash of olive oil
Preparation
1. Preheat the oven to 400°F. In a mixing bowl, add the eggs, milk, parmesan cheese, and salt & pepper. Whisk them together with a fork, and set aside.
2. Heat a large oven-safe skillet over medium-high heat, add the bacon, and cook until brown. Preserve the bacon grease in the skillet, move the bacon to a plate, and set aside.
3. Add all the mushrooms and onion to the skillet, and cook them with the bacon grease until softened. Next, add the baby spinach leaves, and cook for another minute or until the spinach leaves soften. After that, add the bacon back to the skillet and cook for another 30 seconds.
4. Pour the egg mixture into the skillet evenly, place the cherry tomatoes on top, and sprinkle a little bit more Parmesan cheese and olive oil on the very top.
5. Bake at 400°F for 10-15 minutes. Serve immediately.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1/4 Frittata |
|---|---|
| Calories | 250 |
| Fat | 17g |
| Saturated Fat | 6g |
| Cholesterol | 285mg |
| Sodium | 600mg |
| Carbohydrates | 7g |
| Dietary Fiber | 2g |
| Protein | 18g |
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