Breakfasts are hard in this house. We both have hectic schedules, really really early mornings, and not enough time to cook an actual breakfast that’s suitable for human consumption… so, what do we do?
The answer is this:
Zucchini, tomato, mushroom and bacon frittata with cheese. Om nom nom nom…
Easy to make and even easier to eat. Chop, scramble, bake, and ding! It’s done. Christian is a fan, big big fan, big hungry fan of this frittata and other egg bakes that I’ve made in the past. It is definitely a life saver during those mornings (every weekday) where time is precious and our eyes barely open to make a breakfast that can be satisfying enough to take us through to lunch.
The beauty of this is that it can have anything. Whatever our piggy hearts desired at that time, we can incorporate any veggie into this frittata and any kind of meat!
I’ve also made this for a family brunch and it was a hit! Everybody loved it. That is a pretty strong indicator that this should be in your life too.
This will keep for a few days in the fridge in an airtight container!
1/2 cup egg whites
8 strips bacon
2 large tomatoes
2 handfuls of mushrooms
1/2 small onion
1/2 tsp smoked paprika
1/2 tsp garlic powder
pinch of red pepper flakes
Optional: shredded cheese
Cast iron skillet, any kind of large skillet will do
Baking tray/lasagna pan
- Heat skillet on medium heat until hot. Cut bacon into smaller chunks, roughly 1-1.5 inch thick and cook until just crisp, then set aside.
- Drain most of the oil out but leaving roughly 1 tbsp.
- Dice onions and chop veggies in similar sizes. Scramble the eggs and egg whites in a medium-large bowl.
- Add onions to the pan and cook through, it will look slightly translucent.
- Throw in tomatoes, mushrooms and zucchini. then add in your spices. Cook until veggies are softened.
- While veggies cook, turn on the oven to 350 degrees F.
- Turn off the stove and dump everything into a large rectangular pan.
- Pour in the egg mixture and jiggle the pan to make sure the mixture gets into every nook and cranny.
- Bake the frittata for at least 35-40 minutes until the top is set.
- If added cheese, take it out 5-10 minutes before just before fully cooked through where the top is barely wobbly, sprinkle the cheese over the top. Broil for 5-10 minutes.
- Let it cool for at least 10 minutes, it will be very hot out of the oven.
- Share with the family! Enjoy!