Mushroom Zucchini and Bacon Frittata (Printable version)

Hearty baked egg dish with smoky bacon, earthy mushrooms, and tender zucchini—ready in 40 minutes.

# Ingredient list:

→ 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 - ¼ 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 - ½ tsp salt
11 - ¼ tsp freshly ground black pepper
12 - ¼ 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.
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 -
  • It comes together in under an hour but tastes like you spent all morning cooking
  • The combination of smoky bacon and tender vegetables creates layers of flavor everyone loves
  • Leftovers are perfect for quick breakfasts or lunches throughout the week
02 -
  • Letting the vegetables cook properly prevents excess moisture that would make the frittata soggy
  • Starting on the stovetop creates a beautiful bottom crust that oven-only methods miss
  • The resting period is crucial for clean slices and proper texture
03 -
  • Use an oven-safe skillet that's about 25 to 28 cm (10 to 11 inches) for the ideal thickness
  • Let the cooked vegetables cool slightly before adding the eggs so they don't scramble
  • Grating your own cheese melts better than pre-shredded varieties

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