Mushroom and Bacon Frittata

Yield: 6 Servings
Cost per Serving: $2.51
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Nutritional Information

Amount per serving
  • Calories: 383
  • Fat: 28g
  • Saturated fat: 10g
  • Protein: 26g
  • Carbohydrate: 8g
  • Fiber: 1g
  • Cholesterol: 412mg
  • Sodium: 249mg


  • 1/2 pound smoked bacon, sliced crosswise 1/4 inch thick
  • 10 eggs
  • 1/2 cup milk
  • 1 teaspoon kosher salt
  • 1/3 teaspoon black pepper
  • 1 onion, preferably sweet, sliced (1 1/2 cups)
  • 1 (8 oz.) package white mushrooms, trimmed, cleaned and sliced
  • 6 shiitake mushrooms, stemmed, cleaned and sliced (2 cups)
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons chopped fresh thyme
  • 1/2 cup grated Gruyère


  1. Preheat oven to 375°F. In a large, ovenproof, nonstick skillet, cook bacon over medium heat until just crisp, about 10 minutes. With a slotted spoon, transfer bacon to paper towels in order to drain, leaving fat in skillet. In a bowl, whisk eggs, milk, salt and pepper; set aside.
  2. In rendered bacon fat, cook onion over medium heat, stirring occasionally until soft and translucent, about 4 minutes. Add mushrooms and cook until wilted, about 5 minutes. Add garlic and cook for 1 minute. Stir in reserved bacon and thyme. Add egg mixture and stir gently and evenly to distribute filling. Cook for 1 minute on top of stove.
  3. Top eggs with cheese, then bake frittata in oven until just set in center, 8 to 10 minutes. Serve warm.
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