Bacon And Mushroom Frittata Recipes

BACON AND MUSHROOM FRITTATA WITH SPINACH AND GOUDA

Steps:

• Preheat oven to 350 degrees F.
• In medium nonstick pan, heat vegetable oil over medium heat.
• Add bacon and cook until crispy. Transfer bacon to paper towel-lined plate and reserve. Keep bacon fat in pan.
• To pan with bacon fat, add mushrooms and cook until well browned. Remove and reserve.
• Add onions and cook until softened; add garlic and cook for additional 2 minutes.
• Add red pepper flakes and spinach. Cook until spinach just starts to wilt.
• Return bacon and mushrooms to spinach mixture and add eggs whisked with 2 tablespoons milk, stirring to combine. Pour mixture into ovenproof serving dishes.
• Top with smoked Gouda and place in oven. Bake for 8 to 10 minutes, or until eggs are just set.

BACON AND MUSHROOM FRITTATA

Steps:

• Add the bacon to a skillet over medium heat. Cook and stir until crispy and brown. Transfer to a bowl, taking care to leave the drippings and the bacon fat in the pan.
• Use the same skillet to cook the garlic in the bacon fat. Cook and stir until the garlic starts browning.
• Add the fresh thyme and mushrooms, drizzle them with olive oil, and season with salt and pepper. Cook and stir until the mushrooms start changing color.
• Continue by adding the fried bacon and baby spinach and cook for 1-2 minutes. Mix the whisked eggs with the heavy cream and add them, too. Stir once and cook for 3-4 minutes.
• Add the Cheddar, then bake for 15 minutes at 370⁰F/185⁰C.

BACON CHEESE FRITTATA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
• Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

MUSHROOM, BACON, AND SWISS FRITTATA

Steps:

• Preheat oven to 400 degrees (F).
• In a large bowl, whisk together eggs, heavy cream, milk, black pepper, and salt. Set aside.
• Cook bacon in a 12-inch cast iron skillet over medium heat, stirring, until crisp. Using a slotted spoon, transfer the bacon to a large plate. Drain bacon fat from the skillet then place it back over medium heat.
• Melt 2 tablespoons of butter in the skillet. Add onions and cook, stirring occasionally, until tender and lightly browned, about 10 minutes. Add in the garlic, mushrooms, and rosemary and cook, stirring frequently, until mushrooms are golden brown and garlic is fragrant. Season with salt and pepper. Using a slotted spoon, transfer the onions, mushrooms, and garlic to a large plate.
• Place the skillet back over medium heat and add remaining butter. Add the egg mixture to skillet, then top with the bacon, mushrooms, and onions. Cook for 4 minutes over medium-heat without stirring or moving the eggs in any way. At this point carefully transfer the skillet to the oven.
• Bake until the top is golden brown and the frittata is set; about 30 minutes. Sprinkle the frittata with cheese and place under the broiler until just melted. Serve warm.

MUSHROOM, BACON, AND POTATO FRITTATA

Steps:

• Preheat oven to 350 degrees.
• Cut the bacon into small pieces and cook in an oven safe saute pan until crispy. Remove to a paper towel lined plate to drain.
• In the bacon drippings, saute the mushrooms and onions until cooked through and softened. Remove to plate.
• Drizzle about a tablespoon of olive oil into saute pan and saute potatoes, turning often, until cooked through and lightly browned.
• While potatoes are cooking, beat eggs, salt, and pepper.
• Return the mushrooms, onions, and bacon to the saute pan, spreading evenly.
• Add beaten eggs, sprinkle with rosemary and cook on medium until just set around the edges.
• Place saute pan in the preheated oven and cook for approximately 10 minutes, or until center is set. Sprinkle with shredded cheese and place back in the oven until cheese is melted.
• Slide out onto serving plate and cut into wedges.

RECIPE OF JAMIE OLIVER BACON AND MUSHROOM FRITTATA

Steps:

• Preheat the oven to 400 Degrees (F)
• In a 10 inch cast iron skillet, fry the bacon. Do NOT drain the grease
• When the bacon is nearly done add the mushrooms and the onions and cook until the onions are translucent
• Combine eggs, milk, salt, pepper, and shredded cheddar and pour into the bacon, mushroom and onions in the skillet.
• Place skillet uncovered into a 400 degree (F) oven and bake for 15 minutes or until the eggs have set. A toothpick placed in the center will come out clean.
• Remove from oven, sprinkle Pepper Jack over the top and bake for another 3 minutes or until the cheese on top has melted.
• Remove from the oven and cut into wedges for serving.
• Can be refrigerated and served cold.