• Antoinette


Bacon Mushroom and Arugula Frittata


6 slices bacon, diced

1/2 medium yellow onion, diced

6 oz. mushrooms, white, cremini or shiitake, sliced

2 cups packed baby arugula, chopped

12 large eggs

1/2 cup heavy cream

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/2 tsp. onion powder

1/4 tsp. garlic powder

Kosher salt and freshly ground black pepper, to taste

Dash of hot sauce

2/3 cup Swiss cheese, shredded

Preheat oven to 350 degrees F. In a large skillet over medium to high heat, brown the bacon until crisp, about 8 to 10 minutes.

Remove bacon from the pan with slotted spoon so you will have some of the reserved bacon grease left in skillet. Place bacon on paper plate lined with paper towel. Lower to medium heat and add the onions and mushrooms to skillet and sauté until tender, about 4-5 minutes

Add Arugula to skillet and cook until wilted, about a 1-2 minutes.

Add bacon back to pan and combine. Remove from heat.

In large bowl whisk together eggs, heavy cream, basil, oregano, thyme, onion powder, garlic powder, salt, pepper, hot sauce, and Swiss cheese until combined.

Add the onion, mushroom and arugula mixture to egg mixture and mix well.

Pour into prepared baking pan. Transfer to the oven and bake for 30-35 minutes.

Enjoy! ❤️

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