Mushroom Zucchini Bacon Frittata (Printable)

Fluffy baked egg dish with crispy bacon, fresh vegetables, and melted cheese. Perfect for any meal.

# 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 tbsp chopped fresh parsley
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper
12 - 1/4 tsp dried thyme

→ Oils

13 - 1 tbsp 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 Tips:

01 -
  • The combination of smoky bacon and earthy mushrooms creates layers of flavor that make every bite interesting
  • It comes together in under an hour but tastes like something from a fancy brunch spot
  • Leftovers are just as delicious cold, making it the ultimate meal prep secret weapon
02 -
  • Don't skip the stovetop step—starting the frittata on the stove prevents the bottom from being soggy
  • Overbaking is the most common mistake, so pull it out when the center is just set, not dry
  • The frittata will deflate slightly as it rests, which is completely normal
03 -
  • Use a skillet that's 25 to 28 cm (10 to 11 inches) for the best thickness—too small and it's thick and eggy, too large and it's thin and dry
  • Grate your own cheese instead of using pre-shredded—it melts better and tastes fresher

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