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
  • 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
  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.