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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
Steps:
1

Preheat oven to 425°F (225°C).

2

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.

3

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.

4

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

Cook's Notes:
5

Makes 8 servings