What’s better than starting your day with a delicious bacon and mushroom Frittata recipe?
Perhaps having this Frittata for lunch or dinner! Hello friends, today I am sharing an easy Frittata recipe that can be enjoyed for breakfast, lunch, or dinner. And makes a perfect dish for a brunch or potluck dinner.
This delicious Frittata Recipe with Bacon and Mushrooms is to easy-to-make and is the perfect dish for a lazy Sunday morning, but is also just as delicious for a weekday breakfast, brunch, or even dinner. This particular recipe calls for bacon, mushrooms, broccoli, and cheese, but feel free to experiment with other ingredients you may enjoy.
The best part about this Frittata recipe is that it can be made ahead of time and reheated for a quick meal. Packed with flavor, Frittatas are a delicious and easy way to feed a crowd. This recipe just may become your family favorite.
What makes a Frittata recipe different from an omelet, or a quiche?
An omelet is a French dish made of beaten eggs cooked in butter or oil in a frying pan, typically rolled or folded around a filling such as cheese, vegetables, or meat. A frittata, on the other hand, is an egg-based Italian dish similar to an omelet but baked in the oven.
Frittatas ingredients are usually started on the stovetop and then finished with the egg mixture in the oven, whereas omelets are cooked entirely on the stovetop. Frittatas also often have a higher ratio of eggs to other ingredients than omelets do. Finally, frittatas are more likely to be served as a main course for breakfast, lunch, or dinner; while omelets are more often served for breakfast.
The primary difference between a frittata and a quiche is the quiche is baked in a pie crust, while a frittata is not.
Are Frittatas good when you are on a low-carb diet?
Basically, a Frittata is a crustless quiche. Perfect for a low-carb diet. Frittatas are a delicious and nutritious option for those following a low-carb diet. Made with eggs, cheese, and vegetables, they are packed with protein and healthy fats and can be customized to suit your individual taste preferences.
If you are on a low-carb diet, you can easily make this Frittata recipe lower-carb by cooking it without the potatoes and cutting back on the amount of chopped onions.
What dishes go well with a Frittata?
Well, it all depends if you are having it for breakfast lunch, or dinner. Thanks to its simple ingredients, it can be easily customized to suit any taste.
Of course, as a hearty breakfast, you could serve it with a nice croissant, or a couple of slices of toast. For a lunch, enjoy your frittata with a green salad with a nice vinaigrette dressing, and some crusty French bread. Or spice it up a bit by serving it with some amazing garlic bread.
And for a delicious dinner, serve your frittata with some sauteed greens such as asparagus tips, or green beans, along with a fresh salad. You could even serve it with a Stuffed Vidalia Onion! And don’t forget a nice glass of white wine.
For a hearty frittata such as this recipe, I would recommend a robust red wine like Cabernet Sauvignon or Merlot. But if you are a white wine lover you can never go wrong with a buttery Chardonnay or a light and crisp Pinot Grigio.
Simply cook your frittata as usual, then allow it to cool completely before wrapping it tightly in aluminum foil or freezer-safe wrap. When you’re ready to enjoy it, simply thaw the frittata overnight in the refrigerator, then reheat it in a 350 degree oven until warmed through.
Can a Frittata be made in advance?
Frittatas are an excellent meal to prepare in advance because they are easy to make and can be stored in the fridge for up to four days. When you are ready to eat the frittata, simply reheat it in the microwave or oven.
Be sure though to let your frittata cool completely before popping it in the fridge. If you put it in the refrigerator while it’s still hot, the moisture will make the egg base soggy. So let it cool completely.
Once it’s cooled, transfer the frittata to an airtight container. If you’re using a pie plate or other dish with a lip, cover it tightly with plastic wrap or aluminum foil. This will help keep the Frittata moist.
Want to store them longer, frittata can be easily frozen. Simply place the cooled frittata in a freezer-safe container or bag and store it in the freezer for up to 2 months. A nice trick before freezing is to cut your frittata into individual slices, wrap each slice in plastic wrap, and then place them in a freezer-safe bag. That way when you’re ready to eat you can pull out just the amount you need, thaw them overnight in the fridge, and then reheat them in the microwave or oven.
A Delicious Frittata Recipe with Bacon and Mushrooms
- ½ pound Bacon Slice or Extra Virgin Olive Oil
- ½ of One Large Onion, cut into small dice
- 2 cups Mushrooms diced
- 2 cups large Baking Potatoes, cut into small dice
- 1 or 2 cups Broccoli floret previously poached (optional)
- 2 cups Spinach Leaves cut into strips
- 14 Eggs – either Whole or you can use 10 Whites and 7 Whole Eggs
- 1 cup Cheddar Cheese grated
- 1 cup Reggiano Parmesan grated
- 1 dash Hot Sauce
- 1 tablespoon Parsley chopped
- Salt & Pepper to taste
Preheat Oven to 375°
- In a non-stick 11” oven proof Fry Pan, heat the bacon and at a medium heat cook for a few minutes to release it’s fat. If you are not using bacon, use 2 tablespoons olive oil. When ready and the bacon has released it’s fat add the onion cook for a few minutes until light golden brown. Add the mushrooms and cook for a few minutes to release the water. (The chef forgot to do that first and added the potatoes first 😊). When mushrooms are ready add the potatoes and at medium heat add cover and cook until potatoes start to be tender. Take cover off and continue to cook the potatoes until fully cooked. Add the spinach cover for a minute or two to cook the spinach and transfer in a lasagna pan or a cookie sheet to cool for a few minutes.
- In a glass bowl, beat the eggs until fluffy. Add salt and pepper, hot sauce, cheeses, salt & pepper and blend well.
- Add 1 tablespoon olive oil in the bottom of a cold 11” inches non-stick frying pan and using a brush make sure to carefully coat the bottom and the side of the pan.
- Add the cooled potatoes and vegetables to the egg’s mixture and transfer to the prepared cold frying pan. Do not mix the vegetables anymore to “disturb” the coating of olive oil in the bottom of the pan. Immediately bake in oven for about 25 to 35 minutes, or until the center is cooked and solid. Sprinkle some freshly chopped parsley and parmesan and serve warm.
- This Frittata can be served with a Roasted Bell Pepper Coulis this is the link to the video.https://chefjeanpierre.com/recipes/roasted-bell-pepper-coulis-red-pepper-coulis/
- *Note: To prepare the Broccoli: Cut into small floret and poach them in boiling water for a couple minutes (be sure NOT to overcook them) and immediately plunge them in ICE cold water to stop the cooking process and capture their bright colors.
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