Looking for a dish that combines the savory flavors of bacon, earthy mushrooms, and hearty potatoes all in one delicious bite? Look no further than this irresistible Bacon Mushroom Potato Frittata! Perfect for breakfast, brunch, or even a quick weeknight dinner, this Italian-inspired recipe is not only simple to make but also bursting with flavor. With just a few ingredients and a little bit of time, you can create a mouthwatering meal that will have your family and friends coming back for seconds. Ready to impress your taste buds? Let’s dive into this delightful recipe!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 large eggs
- 1 cup diced potatoes
- 1/2 cup cooked bacon, chopped
- 1 cup mushrooms, sliced
- 1/2 cup diced onion
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C). Ensure an oven-safe 10-inch skillet is available for cooking.
- Dice potatoes into small, uniform cubes approximately 1/2 inch in size. Rinse the potato cubes in cold water to remove excess starch and pat dry with paper towels.
- Heat olive oil in the oven-safe skillet over medium heat. Add diced onions and sauté until they become translucent and soft, about 3-4 minutes.
- Add potato cubes to the skillet, spreading them evenly. Cook for 8-10 minutes, stirring occasionally, until potatoes are golden brown and slightly crispy on the edges.
- Add sliced mushrooms to the skillet and cook for an additional 3-4 minutes until mushrooms release their moisture and become lightly browned.
- Sprinkle chopped bacon over the potato and mushroom mixture, distributing evenly throughout the skillet.
- In a separate bowl, whisk eggs thoroughly with salt and pepper until well combined and slightly frothy.
- Pour whisked eggs evenly over the potato, mushroom, and bacon mixture, ensuring all ingredients are covered.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set and the top is lightly golden.
- Remove from oven and let the frittata rest for 3-5 minutes to allow it to set completely.
- Carefully slide the frittata onto a serving plate or cut directly in the skillet. Slice into wedges and serve hot.
Tips
- Choose the Right Skillet: Make sure to use a 10-inch oven-safe skillet for even cooking and easy transfer to the oven. Cast iron or non-stick skillets work best for this recipe.
- Prep Your Ingredients: To save time, prepare all your ingredients before you start cooking. Dice the potatoes, chop the bacon, and slice the mushrooms so everything is ready to go.
- Crispy Potatoes: For perfectly crispy potatoes, make sure they are cut into uniform cubes and pat them dry after rinsing. This helps achieve that golden-brown texture.
- Don’t Rush the Eggs: Whisk the eggs until they are frothy for a light and airy frittata. This will help the eggs rise nicely while baking.
- Experiment with Add-Ins: Feel free to customize your frittata by adding other vegetables like bell peppers or spinach, or even different types of cheese for an extra flavor boost.
- Rest Before Serving: Allow the frittata to rest for a few minutes after baking. This helps it set and makes slicing easier without falling apart.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 15g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 220mg
