Gluten-Free Mushroom Frittata

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?

Gluten-Free Mushroom Frittata Recipe

5 from 1 vote
Gluten-Free Mushroom Frittata
Gluten-Free Mushroom Bacon Frittata
Prep Time
20 mins
Cook Time
22 mins
Total Time
42 mins
 
Course: Breakfast
Cuisine: Italian
Servings: 6 servings
Calories: 375 kcal
Author: Carol Kicinski
Ingredients
  • 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
  • cups grated Parmesan cheese , divided
  • 3 cups baby arugula
  • 1 tablespoon balsamic vinegar
Instructions
  1. 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.
  2. Preheat the oven to 400 degrees.
  3. 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.
  4. 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.
Nutrition Facts
Gluten-Free Mushroom Bacon Frittata
Amount Per Serving
Calories 375 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 10g 50%
Cholesterol 310mg 103%
Sodium 652mg 27%
Potassium 457mg 13%
Total Carbohydrates 5g 2%
Sugars 2g
Protein 24g 48%
Vitamin A 17.2%
Vitamin C 3.7%
Calcium 33.7%
Iron 11.8%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Arugula Bacon Eggs Frittata Mushrooms Nature's Yoke Parmesan Cheese
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