Sometimes I get bored with the same thing for breakfast. I love this meal and feel like there is so much I want to do with it, but so little time when I have 4 kids under food saying, “I’m hungry!!!” More often than not the quick things happen and once again I am left wishing for “more” out of my breakfast meal.
The other day I woke up and prepared a fruit smoothie first thing, this bought me some time with the kids. Then I spent time creating this frittata. I used to make frittatas often, but they have fallen by the wayside as of late, but this will no longer be so! All 6 of us enjoyed this meal so much. The kids were skeptical at first, but once they had a taste they were sold.
If you haven’t made a frittata before there are a few things you need to know. First off, you have to use an oven safe skillet because you begin making it on the stove and finish it off in the oven. Second, it is started like you would scrambled eggs, but when the eggs begin to thicken it is moved to the oven. It takes a little bit to get the hang of when to move it, but it isn’t too hard, I’m sure you’ll do great! So next time you have a relaxing morning at home give a frittata a try!
Bacon, Mushroom, Parmesan Cheese Frittata
- 2 Tbs. butter
- 1/2 medium yellow or red onion, diced
- 8 mushrooms, sliced thin
- 3-4 slices of bacon, cooked crumbled
- 12 eggs
- 1/4 cup half and half
- 1 tsp. kosher salt
- 1 tsp. garlic powder
- 1 tsp. mustard powder
- freshly ground pepper
- 1/2 cup parmesan cheese
- chives and sour cream, as a garnish
Preheat the oven to 375. Melt the butter over medium high heat in a 12 inch oven safe skillet. Once the butter is melted add the onion and mushrooms. Cook for 3-5 minutes, or until the veggies are lightly browned. Add in the cooked and crumbled bacon.
In a medium bowl beat together the eggs, half and half, salt, garlic powder, mustard powder and pepper. When it is thoroughly mixed pour the egg mixture over the onions, mushrooms, and bacon. Using a heat proof rubber spatula stir the eggs and bacon mixture together. Continue to scrape the bottom of the pan with the rubber scraper until the eggs begin to cook and thicken, about 2 minutes. Just before placing the eggs in the oven evenly sprinkle the cheese over the top of the eggs.
Place the skillet in the oven and bake for 12-15 minutes, or until the eggs are cooked through. Broil the frittata for the last minute to lightly brown the top. Remove from the oven and cut in pizza shaped slices. Garnish with chives, parmesan cheese, and sour cream if desired. Serve immediately.