Gluten-Free Mushroom Bacon Frittata
There’s nothing like a nutritious, savory, delicious breakfast to lift up your spirits for the week ahead. Despite the fact that I generally skip breakfast altogether and just go straight for a cup of coffee, I do encourage others to get in the “most important meal of the day.” (I use quotes because it makes me feel better about ditching breakfast.) Anyways … if you need a good breakfast recipe full of veggies, protein, and flavor, give this Mushroom Bacon Frittata a try!
Mushrooms and bacon have an affinity for each other it seems, and Parmesan cheese and arugula do, too. Combine them all and it’s a flavor party! Of course, you need something breakfast-y to tie it altogether, so what better ingredient than protein-rich eggs? I used Nature’s Yoke pasture-raised eggs in this recipe, nitrate-free bacon, and organic veggies.
What’s your favorite dish to wake up to?
- 2 tablespoons plus 1 teaspoon olive oil , divided
- 4 slices thick cut bacon , diced
- 16 ounces sliced mushrooms
- Kosher or fine sea salt
- Black pepper
- 10 large pasture-raised eggs
- 1½ cups grated Parmesan cheese , divided
- 3 cups baby arugula
- 1 tablespoon balsamic vinegar
Heat 1 teaspoon olive oil in a 10-inch oven-proof skillet over medium heat. Add the bacon and cook for 2 minutes. Add the mushrooms, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until the mushrooms have released their liquid and the liquid has evaporated, 12-14 minutes. Remove pan from the heat.
Preheat the oven to 400 degrees.
Lightly beat the eggs and pour over the mushrooms and bacon. Sprinkle 1 cup Parmesan cheese over the top of the eggs and bake for 10 minutes or until the eggs are set.
Toss the arugula with 2 tablespoons olive oil, the balsamic vinegar, remaining ½ cup Parmesan cheese, and a large pinch of salt and pepper. Put on top of the frittata and serve.
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