Mushroom Zucchini Bacon Frittata (Print Version)

Fluffy baked frittata with crispy bacon, mushrooms, and zucchini. Ready in 40 minutes.

# Recipe Ingredients:

→ 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
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, 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 Advice:

01 -
  • Its one of those rare dishes that somehow tastes even better the next day, making leftover lunches something you actually look forward to
  • The combination of crispy bacon and tender vegetables creates this perfect texture contrast that keeps every bite interesting
  • You can prep everything in about fifteen minutes and let the oven do the rest while you sip your coffee
02 -
  • If you dont have an oven-safe skillet, cook everything in a regular pan then transfer to a greased baking dish before adding the eggs and baking
  • Overcooking is the enemy here, so start checking at the 15-minute mark and pull it out when the center is just set, not dry
  • The frittata will deflate slightly as it cools, which is completely normal and doesnt affect the taste at all
03 -
  • Use a well-seasoned cast iron skillet if you have one, as it creates the most beautiful golden crust on the bottom
  • Let the vegetables cool slightly before pouring in the eggs so they dont cook and scramble before the skillet hits the oven
  • Grating your own cheese instead of buying pre-shredded makes a surprising difference in how smoothly it melts

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