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.
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. 😉
To Make This Bacon Mushroom Frittata You Will Need:
- freshly ground black pepper
- reserved bacon fat
- unsalted butter
- quartered cremini mushrooms
- yellow onion
- gruyere cheese
Words cannot even describe how unbelievable this frittata 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 4 large eggs, scrape off the leaves of 2 sprigs of thyme sprigs and add in 1/4 teaspoon of freshly ground black pepper.
Whip those until combined.
Quarter up a few crimini mushrooms. You will need 1 heaping cup.
Slice up a sweet onion, about 1/2 cup.
I cooked up 4 strips of cooked bacon up earlier and roughly chopped it up.
I drained off most of the bacon fat leaving about 1 tablespoon, and to that, add 1 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 1/4 heaping cup of grated Gruyere cheese over top.
Cover with a lid and let it cook for 8-10 minutes OR until the center is set.
Slide the frittata out of the pan and cut to serve.
It’s the perfect harmony of bacon and onion and mushrooms.
I saved my leftovers for breakfast and enjoyed them thoroughly!
I’d like to introduce to you… the perfect bite.
Caramelized Mushroom & Onion Frittata
- 4 large large eggs
- 2 sprigs thyme, leaves removed and stem discarded
- 1/4 teaspoon freshly ground black pepper
- 4 slices bacon
- 1 tablespoon reserved bacon fat
- 1 tablespoon unsalted butter
- 1 heaping cup quartered cremini mushrooms
- 1/2 cup sliced yellow onion
- 1/4 heaping cup grated gruyere cheese
- 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 set aside. Add in the a tablespoon of butter to the bacon fat 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 beaten 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!
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