Best Mushroom Bacon And Potato Frittata Recipes

BACON AND MUSHROOM FRITTATA

Steps:

• Add the bacon to a skillet over medium heat. Cook and stir until crispy and brown. Transfer to a bowl, taking care to leave the drippings and the bacon fat in the pan.
• Use the same skillet to cook the garlic in the bacon fat. Cook and stir until the garlic starts browning.
• Add the fresh thyme and mushrooms, drizzle them with olive oil, and season with salt and pepper. Cook and stir until the mushrooms start changing color.
• Continue by adding the fried bacon and baby spinach and cook for 1-2 minutes. Mix the whisked eggs with the heavy cream and add them, too. Stir once and cook for 3-4 minutes.
• Add the Cheddar, then bake for 15 minutes at 370⁰F/185⁰C.

POTATO AND MUSHROOM FRITTATA

Steps:

• scrambled the eggs, if you want add milk. then set aside.
• heat oil then add onion first then garlic, add a pinch of salt.
• after the onion is almost translucent add the tomato/tomato sauce.
• then add the mushroom and potatoes until the potatoes are almost done.
• add a little bit of butter. and salt and pepper.
• when the butter is melted, add the scrambled egg then add the grated cheese.
• wait until the bottom of the egg is cooked,then finish the egg to oven until the top is cooked.
• top with a little bit of grated cheese.

POTATO-MUSHROOM FRITTATA

Steps:

• Place the potatoes in a saucepan. Add water to cover and salt. Bring to a boil and cook, simmering until tender, about 20 minutes. Drain.
• When the potatoes are cool enough to handle, peel and slice them 1/2 inch thick. Set aside.
• Heat 2 tablespoons of the vegetable oil in a large nonstick skillet. Add the potatoes and cook, stirring often but gently, until they are golden brown. Remove and set aside.
• Add the remaining 1 tablespoon vegetable oil to the skillet, and add the mushrooms. Cook, stirring often, over high heat, until they start to turn brown. Add the onions, red pepper strips, ham, garlic, pepper and salt to taste. Cook, stirring and shaking the pan, 5 minutes. Remove and set aside.
• Meanwhile, break the eggs into a mixing bowl. Add salt and pepper to taste. Beat well with a fork.
• Wipe the skillet clean. Add the olive oil to the skillet and heat. Add the potatoes, the mushroom mixture, and the basil or parsley. Cook, stirring, over high heat for 2 minutes.
• Beat the egg mixture again, and pour it over the potato-mushroom mixture. Cook, stirring from the bottom, until the eggs start to set, about 2 minutes. Cover and cook over medium heat about 3 minutes or until done.
• Place a large round serving dish over the skillet, and quickly invert both the skillet and the dish, letting the frittata fall into the dish. It should be golden brown on top. Serve immediately.

BACON AND POTATO FRITTATA

Steps:

• Preheat broiler.
• Whisk together eggs, basil, parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
• Cook bacon in a 10-inch heavy skillet over medium heat, stirring, until crisp. Transfer bacon with a slotted spoon to a large bowl then pour off all but 2 tablespoons fat.
• Add potatoes and 1/4 teaspoon each of salt and pepper to skillet, and sauté over medium-high heat until golden, about 3 minutes. Cover skillet and continue to cook over medium-low heat, stirring a few times, until potatoes are just tender, about 3 minutes more. Transfer the potatoes with a slotted spoon to bowl containing the bacon.
• Add 1 tablespoon oil to skillet and sauté onion and garlic over medium-high heat until pale golden, about 4 minutes, then add spinach and sauté until just wilted.
• Gently add the potatoes and bacon, the roasted peppers, and remaining tablespoon oil into onion mixture, spreading it evenly.
• Pour egg mixture evenly over vegetables and cook over medium-high heat, lifting up cooked egg around edges with a heat-proof rubber spatula to let uncooked egg flow underneath, 2 to 3 minutes. Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more.
• Remove lid. If using Provolone, broil frittata 5 to 7 inches from heat until set, but not browned, 1 to 2 minutes, then top with an even layer of cheese and continue to broil until browned and bubbling, 1 to 3 minutes (watch carefully).
• If skipping the cheese, broil frittata until the top is lightly browned, 1 to 3 minutes (making sure it doesn't burn).
• If using a nonstick skillet, slide the frittata onto a serving plate. If using a cast-iron skillet, cut and serve wedges directly from the skillet.