Bacon Mushroom Fritata

Eggs are fantastic for any meal, even dinner. Fritatas, specifically, are a great option for lunch or dinner. Especially if you are making it for a family.

Normally eggs can be very fussy when you are making more than one serving. Everyone wants to eat at the same time, but the eggs aren’t done at the same time.

A fritata solves this by cooking all of the eggs at the same time.

Fritatas are also a great option for using up leftover meats and vegetables. Simply replace the bacon and mushrooms in this recipe with sliced cooked beef, chicken or pork. It can also be made without meat. Just bulk up the vegetables.

This recipe does not include added salt because of the bacon. If you are using low sodium bacon, add 1/4 tsp of salt to the egg mixture. You could also just add salt to taste when serving.

Bacon Mushroom Fritata Recipe

Print Recipe

Servings	Prep Time	Cook Time
4	15 minutes	20 minutes

Recipe Notes

Feel free to switch up the fillings or add some extra spice.

INGREDIENTS

1 Tablespoon Olive Oil
5 Large Eggs
125 millilitres (1/2 Cup) 2% or Whole Milk
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Dried Basil
1/2 Teaspoon Dried Thyme
112 grams (1.5 Cups) Diced Mushrooms
2 Cloves Minced Garlic
140 grams (1 Medium) Diced Tomatoes
50 grams (6-8 Slices) Diced, Cooked Bacon
115 grams (1 Cup) Shredded Cheddar Cheese

DIRECTIONS

Preheat oven to 425 °F (220 °C)

Cook the bacon and set it aside.

Gather all of your ingredients. Dice the tomato, bacon, mushrooms and mince the garlic.

In a large bowl, beat the eggs and add the milk.

Add the oregano, basil and thyme. Stir to combine.

On the stove top: place oil in an oven-save pan and heat the oil over medium heat. Add garlic and cook for about 1 minute.

Add the mushrooms and cook for 2-3 minutes. You will know when the mushrooms are done when they are brown and slightly shrunken.

Add the tomatoes and cook for only about 1 minute. We just want to warm the tomatoes, not cook them until they are mushy. Add cooked, chopped bacon.

Add the milk mixture and cover the pan with a lid. Leave the skillet still until the edges start to visibly brown. This will take a few minutes. Do not stir or otherwise agitate the skillet or mixture.

Wait for the edges to be visibly brown, and the eggs almost fully set. If the bottom is cooking too fast, turn down the heat a little.

Turn the stove element off. Sprinkle the cheese on top of the fritata. Move the oven-safe skillet into the centre of the preheated oven (use an oven mitt if the handle is hot). Allow to cook until the cheese is melted and slightly browned – about 15 minutes.

Remove from oven.