This bacon mushroom frittata w/ chives, scallions and parsley recipe happened when I didn’t have any milk or cream on hand. So I had to try subbing in butter, mayo and, of course, more cheese. I included milk/cream in the ingredient list because it might lift it up a notch, but it turned out just fine without it.
Serves 4-6. Time: prep 40 minutes, cook 20-30 minutes.
Ingredients
- 8-10 strips of bacon, cooked
- ~1 tablespoon butter (pie plate prep)
- ~ 1/4 cup breadcrumbs (pie plate prep)
- 1 tablespoon olive oil
- 1 tablespoon butter (mushrooms)
- 10-15 button mushrooms, cleaned, dried and cut into even slices
- 1 large scallion, sliced
- 8 eggs
- 2 tablespoons butter, cut into small cubes (frittata)
- 2 tablespoons mayonnaise
- 1/4 cup heavy cream or whole milk
- 1/4 cup chive & onion Gloucester cheese, shredded (or whatever you have on hand)
- 1/2 cup Gruyère cheese, shredded
- handful of chives, chopped
- handful of parsley, chopped
- salt and pepper, to taste
Method
- Move an oven rack to the top position and preheat oven to 325 degrees.
- After cooking the bacon, set aside on paper towels. Prepare the baking vessel (I used a glass 9″ pie plate) by buttering it then adding a generous amount of breadcrumbs to coat the bottom and sides.
- Heat a sauce pan over medium heat. Add the olive oil and butter to the pan. Sauté the sliced mushrooms and add salt & pepper, stirring occasionally. Add sliced scallion and continue sautéing until fragrant. Reduce heat to low and allow to continue cooking until moisture reduced.
- Whip eggs using a submersible blender or wire whisk with butter and mayo (add milk or cream here) until frothy, about 2 minutes on medium. Season with salt and pepper and add chopped chives.
- Rough chop the bacon and add to the pie plate followed by the mushroom/scallion mixture. Cover with shredded cheese, then pour whipped egg mixture over the top.
- Cook for 20-30 minutes. Check it every 10 minutes. You will know its done when it doesn’t jiggle when you remove it from the oven and the top is golden.
- Top with parsley and enjoy!