Bacon and Mushroom Frittata: A Delicious Breakfast Treat!
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A delicious and hearty Bacon and Mushroom Frittata perfect for breakfast or brunch.
- Author: Lorenzo Bonucci
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb
- 8 large eggs
- 1/2 cup whole milk
- 1 cup cooked bacon, chopped
- 1 cup mushrooms, sliced
- 1/2 cup onion, diced
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until translucent.
- Add the sliced mushrooms to the skillet and cook for an additional 5 minutes, stirring occasionally, until the mushrooms are tender.
- Stir in the chopped bacon and mix well.
- Pour the egg mixture over the bacon and mushroom mixture in the skillet. Cook without stirring for about 3-4 minutes, or until the edges start to set.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and set in the center.
- Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before slicing and serving.
Notes
- For a vegetarian option, substitute the bacon with spinach or bell peppers.
- Add spices like paprika or garlic powder to the egg mixture for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 1g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 400mg