Mushroom Bacon and Potato Frittata
Elevate your breakfast or brunch game with this hearty Mushroom Bacon and Potato Frittata, a one-pan wonder that's as satisfying as it is easy to prepare. Packed with crispy bacon, sautéed mushrooms, tender potatoes, and melted cheddar cheese, this oven-baked frittata is a delicious fusion of rich flavors and textures. Whisked eggs and a touch of heavy cream create a silky, custard-like base, while fresh garlic and onions lend a savory depth to every bite. Perfect for meal prepping or serving a crowd, this frittata bakes to golden perfection in just 35 minutes and is garnished with vibrant parsley for a final flourish. Whether enjoyed warm or at room temperature, this versatile dish is an ideal choice for breakfast, brunch, or even a light dinner.
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Recipe Information
Ingredients
- 8 pieces Large eggs
- 0.25 cups Heavy cream
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 1 tablespoons Olive oil
- 1 tablespoons Unsalted butter
- 6 slices Bacon, chopped
- 1.5 cups Mushrooms, sliced (such as cremini or button)
- 2 medium Potatoes, peeled and diced into small cubes
- 0.5 cups Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 cups Shredded cheddar cheese
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper. Set aside.
Heat the olive oil and butter in an oven-safe, 10-inch nonstick skillet over medium heat.
Add the chopped bacon to the skillet and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the grease in the skillet.
Add the diced potatoes to the skillet and cook for 6-8 minutes until golden brown and tender, stirring occasionally.
Stir in the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for about 4-5 minutes until the mushrooms are tender and any liquid has evaporated.
Stir the cooked bacon back into the skillet, ensuring an even distribution of ingredients.
Lower the heat to medium-low and pour the egg mixture evenly over the skillet ingredients. Do not stir.
Sprinkle the shredded cheddar cheese evenly over the top of the eggs.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and the top is lightly golden.
Remove the skillet from the oven and let the frittata cool for 5 minutes.
Slide the frittata onto a cutting board or platter. Garnish with fresh parsley, if desired.
Slice into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 809 mg | 35% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.2 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 270 mg | 21% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
