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Bacon and Mushroom Frittata

There will be a race to the table when the mouth-watering sizzle of Ontario back bacon and the aroma of roasted onions, potatoes and rosemary fills your home. This easy and flavourful family frittata is a one-skillet meal that is ready in approximately 30 minutes.

 1 lb (454g) mini potatoes, quartered
 ½ red onion, sliced
 2 tbsp (25 mL) olive oil
 ½ tsp (2 mL) each salt and fresh cracked pepper
 1 tsp (5 mL) dried rosemary
 2 cups (500 mL) cremini mushrooms, quartered
 2 cups (500 mL) chopped Ontario back bacon
 12 eggs
 ½ cup (125 mL) milk
 1 cup (250 mL) shredded old cheddar
 ¼ cup (50 mL) fresh chopped parsley

Preheat oven to 425°F (225°C).


In large ovenproof skillet, toss potatoes and onions with olive oil, salt, pepper and rosemary. Transfer skillet to oven, stirring occasionally, until potatoes are golden and tender, about 15 minutes.


Transfer skillet to stovetop, over medium high heat and add mushrooms and bacon, stirring often until mushrooms are golden and bacon is cooked through, about 2 minutes.


Let sit for 5 minutes. Sprinkle with parsley and slice into wedges.

Cook's Notes:

Makes 8 servings