Mushroom Zucchini Bacon Frittata (Print)

Savory baked egg dish with crispy bacon, sliced mushrooms, and fresh zucchini. Ready in 40 minutes, serves six.

# 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 (optional)

→ Oils

13 - 1 tbsp olive oil

# How-To Steps:

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 Suggestions:

01 -
  • The smoky bacon creates this incredible depth that makes people think you cooked all day
  • You can prep everything in one pan and let the oven do the heavy lifting
  • It feeds six people but somehow the leftovers disappear even faster
02 -
  • Overcooking makes eggs rubbery so pull it out when the center still has a tiny bit of wobble
  • Starting it on the stovetop creates that gorgeous golden bottom crust that everyone fights over
  • A truly oven-safe skillet is non-negotiable here, and please check before you preheat
03 -
  • Let the vegetables cool slightly before adding the eggs so they don't scramble on contact
  • A 10-inch skillet is the sweet spot for eight eggs and that amount of filling
  • Room temperature ingredients come together more smoothly and bake more evenly

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