Bacon and mushrooms join with zucchini, potato, onion, tomatoes, fresh herbs, eggs and three cheeses to make a delightful savory frittata that’s both fulfilling and healthy. A frittata is the perfect quick breakfast (or breakfast for dinner) meal for a crowd … or a week’s worth of breakfasts for 1 or 2 people. It’s hearty, it’s healthy, it’s beautiful and it’s delicious.
When I was younger, my sisters and I used to have three day parties at our “farm”. Our friends would all drive out. We got several kegs of beer, set up a volleyball net and a grill and hung out. My sisters were dating two guys in a band, so come evening, the band would play and we would all dance and have a good ol’ time. People pitched tents all over or found a spot on the floor in the cabin. We always had a big bonfire at night. We even had t-shirts printed a couple times for the occasion. Those parties were SO fun!
In the morning, everyone was famished after a long night of drinking. I used to make frittatas for my friends the morning after and I’d throw in all sorts of good things from the fridge. I got really creative and made some really amazing breakfasts. I didn’t know the name for it back then. To me it was just a great big open faced omelet. My friends called them “Annie’s Killer Omelets” and they were the perfect hangover breakfast … they made us all feel so much better. There’s something about a healthy egg dish that just brings you back to life.
Those days are long past … parties these days might last a couple hours, but definitely not a few days. I’m rarely making breakfast for a crowd anymore (unless I’m up at my parents’ place making breakfast for the whole family), so most of the time now when I make a frittata, it’s just for me. It’s so convenient to have frittata in the fridge, a lovely breakfast just waiting that I can take with me to work or warm up for a quick meal before running off to yoga.
This is a simple skillet frittata made on the stovetop. Many frittatas are made (or finished) in the oven, but I think it’s easier just to cover the pan, turn down the heat and cook until the eggs are set and the cheeses have melted. Often frittatas are flipped over and served upside down, but I like to leave my frittatas in the pan and serve them right side up so you can see all the beautiful ingredients.
Where did the word “frittata” come from?
According to the Kitchen Project, frittata is an Italian word meaning “mess” and it’s often a way to use up leftovers. It’s a casual meal in Italy, not something formal enough to be served in a restaurant, but frittatas can really be quite stunning when you add colorful veggies, cheeses and some fresh herbs for garnish. Learn more about the history of frittatas at the Kitchen Project. It’s a fascinating article!
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Bacon Mushroom Zucchini Frittata
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 - 6 servings 1x
Ingredients
- 2 – 3 slices cooked bacon, chopped
- 1 teaspoon bacon butter (rendered fat from baking bacon)
- 1 red potato, chopped
- 1 heaping cup of chopped zucchini
- 1/2 of a large red onion, chopped
- 8 oz. fresh mushrooms, sliced
- Red Robin Seasoning, Trader Joe’s 21 Seasoning Salute (or your favorite seasoned salt + salt-free seasoning mix) and freshly ground pepper
- 1 teaspoon bacon butter
- 5 eggs, whisked
- 1 – 2 Tablespoons finely chopped fresh herbs (basil, dill, oregano)
- 1 1/2 – 2 cups shredded cheeses (I used swiss, Asiago and a bit of white cheddar)
- 1 fresh garden tomato, chopped
Instructions
- Heat a large frying pan or cast iron pan over medium heat. Add the bacon butter and use a spatula to coat the bottom of the pan. Add the potatoes, cover, and cook for 10 – 15 minutes, stirring frequently, or until the potatoes are fully cooked and a little browned on the sides.
- Add the zucchini and onions and saute until the zucchini are tender and the onion is soft and translucent. Add the mushrooms, sprinkle with seasonings, then cover and cook, stirring occasionally until the mushrooms are tender.
- Remove the veggies from the pan. If there is any residue stuck on the bottom of the pan, scrub it out and rinse with hot water. Return the pan to medium heat and spray with cooking spray if desired, then coat with bacon butter. Pour in the whisked eggs, sprinkle with a little Red Robin seasoning and freshly ground pepper, then add the veggies, spreading them evenly around the pan. Sprinkle with most of the chopped bacon, the herbs and the cheeses, then the tomatoes on top. Sprinkle the rest of the bacon on top.
- Reduce heat to medium low, cover the pan and let cook for about 10 – 15 minutes longer or until the cheeses are melted and the eggs are set. Remove from heat, slice into wedges and serve.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2018, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Want more frittata recipes?
You can put just about anything you want in a frittata, but here’s some delicious inspiration for you!
- Dilly Potato Asparagus Frittata
- Sausage and Kale Frittata
- Crab, Mushroom and Asparagus Frittata
- Mushroom Tomato Frittata
- Ham, Spinach and Quinoa Frittata
- Farmer’s Market Vegetable Frittata – My Midlife Kitchen
Looking for more egg recipes?
Here are some more fabulous egg recipes from my foodie friends and me.
- Spicy North Indian Baked Eggs
- Patrick’s Perfect Scotch Eggs
- Asparagus Avocado Deviled Eggs
- Ham & Broccoli Quiche Romesco
- Breakfast Pizza with Herbed Garlic Veggie Crust
- Breakfast Colcannon
- Pulled Pork Hash with Eggs – The Black Peppercorn
- Baked Eggs in a Cast Iron Skillet – The Black Peppercorn
- Crustless Bacon Broccoli Cheddar Quiche – Cooking with Mary & Friends
- Camembert & Thyme Quiche – Whisk & Dine
- Summer Pesto Breakfast Strata – This is How I Cook
- Egg Ravioli with Morels Bacon & Sage – Kathy’s Kitchen
And in case that wasn’t enough for you, here are 20 more seriously satisfying ways to eat more eggs.
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