Carol KicinskiAuthorCarol Kicinski
RatingDifficultyBeginner

Gluten-Free Mushroom Bacon Frittata, made with Nature’s Yoke eggs, nitrate-free bacon, and organic veggies is a great choice for a nutritious, savory breakfast.

gluten-free frittata made with Nature's Yoke eggs, filled with bacon and mushrooms and topped with fresh arugula in cast iron skillet

Yields6 Servings
Prep Time20 minsCook Time22 minsTotal Time42 mins

 2 tbsp + 1 tsp. olive oil, divided
 4 slices thick cut bacon, diced
 16 oz mushrooms, sliced
 1 tsp Kosher or fine sea salt
 ½ tsp black pepper
 1 ½ cups grated Parmesan cheese, divided
 3 cups fresh baby arugula, divided
 1 tbsp balsamic vinegar

1

Heat 1 tsp. olive oil in a 10-inch oven-proof skillet over medium heat. Add the bacon and cook for 2 minutes. Add the mushrooms, salt, and pepper. Cook, stirring occasionally, until the mushrooms have released their liquid and the liquid has evaporated, 12-14 minutes. Remove pan from the heat.

2

Preheat oven to 400 F.

3

Lightly beat the eggs and pour over the mushrooms and bacon. Sprinkle 1 cup Parmesan cheese over the top of the eggs and bake for 10 minutes or until the eggs are set.

4

Toss the arugula with 2 T. olive oil, the balsamic vinegar, remaining ½ cup Parmesan cheese, and a large pinch of salt and pepper. Put on top of the frittata and serve.

Ingredients

 2 tbsp + 1 tsp. olive oil, divided
 4 slices thick cut bacon, diced
 16 oz mushrooms, sliced
 1 tsp Kosher or fine sea salt
 ½ tsp black pepper
 1 ½ cups grated Parmesan cheese, divided
 3 cups fresh baby arugula, divided
 1 tbsp balsamic vinegar

Directions

1

Heat 1 tsp. olive oil in a 10-inch oven-proof skillet over medium heat. Add the bacon and cook for 2 minutes. Add the mushrooms, salt, and pepper. Cook, stirring occasionally, until the mushrooms have released their liquid and the liquid has evaporated, 12-14 minutes. Remove pan from the heat.

2

Preheat oven to 400 F.

3

Lightly beat the eggs and pour over the mushrooms and bacon. Sprinkle 1 cup Parmesan cheese over the top of the eggs and bake for 10 minutes or until the eggs are set.

4

Toss the arugula with 2 T. olive oil, the balsamic vinegar, remaining ½ cup Parmesan cheese, and a large pinch of salt and pepper. Put on top of the frittata and serve.

Gluten-Free Mushroom Bacon Frittata