Mushroom Zucchini Bacon Frittata (Printable)

A fluffy baked egg dish with crispy bacon, mushrooms, and zucchini—ready in 40 minutes and perfect for any meal of the day.

# What You Need:

→ 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 - 1/4 cup whole milk or cream
08 - 1 cup shredded cheddar or gruyère cheese

→ Herbs & Seasonings

09 - 2 tablespoons chopped fresh parsley
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon dried thyme

→ Oils

13 - 1 tablespoon olive oil

# How to Make It:

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 Suggestions:

01 -
  • Bacon and vegetables cook together in one pan, building layers of flavor before the eggs even touch the skillet
  • You can prep everything in advance and bake it when guests arrive
  • Leftovers taste even better the next morning, cold from the fridge
02 -
  • Do not overcook the vegetables before adding eggs, or they will become mushy after baking
  • The frittata will continue cooking slightly as it rests, so remove it from the oven while the center still seems slightly soft
  • Use an oven-safe skillet without plastic handles, or transfer everything to a baking dish before the oven step
03 -
  • Grate your own cheese instead of buying pre-shredded for better melting
  • Pat zucchini dry with paper towels if it seems especially watery
  • Let the frittata cool completely before wrapping for storage to prevent condensation

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