What a delicious beauty this bacon mushroom frittata is! Onions and mushrooms are caramelized in bacon fat, then mixed with eggs, bacon, thyme and cheese!

Really this recipe should be titled; Glorious Caramelized Onion and Mushroom with Bacon, Thyme and Gruyere Cheese Frittata. Too much? I thought so.

Bacon Mushroom Frittata l SimplyScratch.com

Because I think every single ingredient is equally important (and delicious!), but I did want you to be surprised when you scrolled on through this recipe and discovered all the fabulousness it has going on in it. 😉

Words cannot even describe how unbelievable this ‘ttata is. It’s like once your lips wrap around a forkful you will be transported somewhere fancy and the world will come to a halt for a split second of delicious insanity before you snap back to reality and realize the entire table is staring at you as you wipe the drool from your bottom lip and embarrassingly sip from your OJ hoping that will counter balance the redness of your cheeks. Whaaaaat? That totally didn’t happen to me… uhhhh no, cuz I don’t drool. I’m serious.

Sorry I just like this picture 🙂

Start off by cracking four eggs and scraping off the leaves of two small thyme sprigs and add in the black pepper.

Whip those until combined.

Quarter up a few crimini {which is a fancy name for baby portobella} mushrooms. It should be about a heaping cupful.

Slice up a sweet onion, about a half cup.

I cooked up some bacon up earlier and roughly chopped it up.

I drained off most of the bacon fat leaving about a tablespoon, and then I threw in a tablespoon of butter.

Added in the mushrooms…

…and the sliced onions. It looks like a lot, but it will cook down quite a bit.

Walk away and give it a chance to soften and brown up.

See… this.is.good. Now reduce the heat to medium-low. You don’t want the pan too hot or when you add the eggs they will burn, k!?

Once the onions/mushrooms are soft and starting to caramelize, sprinkle in the chopped bacon.

Now the pan should be safe to pour in the whisked eggs.

Then evenly sprinkle the Gruyere cheese over top.

Cover with a lid and let it cook for 8-10 minutes OR until the center is set.

Bacon Mushroom Frittata l SimplyScratch.com

Slide the frittata out of the pan and cut to serve.

Bacon Mushroom Frittata l SimplyScratch.com

It’s the perfect harmony of bacon and onion and mushrooms! I saved my leftovers for breakfast and enjoyed them thoroughly!

Bacon Mushroom Frittata l SimplyScratch.com

I’d like to introduce to you… the perfect bite. OHHH YEAH!

 

Enjoy! And if you give this Bacon Mushroom Frittata recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Bacon Mushroom Frittata l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Caramelized Mushroom & Onion Frittata
Yield: serves 2-4

Caramelized Mushroom & Onion Frittata

What a delicious beauty this bacon mushroom frittata is! Onions and mushrooms are caramelized in bacon fat, then mixed with eggs, bacon, thyme and cheese!

Ingredients

  • 4 large eggs
  • 2 small sprigs of fresh thyme, leaves removed and stem discarded
  • 1/4 teaspoon of freshly ground black pepper
  • 4 strips of bacon
  • 1 tablespoon reserved bacon fat
  • 1 tablespoon unsalted butter
  • 1 heaping cup of quartered cremini mushrooms
  • 1/2 cup sliced yellow onion
  • 1/4 heaping cup of grated gruyere cheese

Instructions

Crack 4 eggs into a bowl or measuring cup. Add the fresh thyme leaves, black pepper and beat until completely combined and the eggs are light and thick.

In a non-stick skillet cook the bacon until desired crispiness. Remove bacon to a paper towel lined plate and drain of enough bacon fat leaving only a tablespoon. Roughly chop the bacon and add in the one tablespoon of butter and heat over medium heat. Add in the quartered mushrooms and sliced sweet onions, stir and let cook for 10-15 minutes stirring only a few times giving them a chance to caramelize.

Reduce heat to medium-low and give the pan a few minutes to cool down a tad, then add in the bacon and pour the whisked eggs over top. Sprinkle with the Gruyere cheese and cover the pan with a lid. Let the eggs cook until the center is set {about 8-10 minutes}.

Slide the frittata out of the pan and onto a cutting board and slice into equal wedges. Serve immediately with fresh tossed greens and enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 254 Total Fat: 20g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 223mg Sodium: 368mg Carbohydrates: 5g Fiber: 1g Sugar: 2g Protein: 15g
Nutrition information isn’t always accurate.
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