This is the Bacon and Mushroom Frittata with Canadian Swiss cheese recipe.
- Prep: 15 min
- Cooking: 20 min
- 8 slices side bacon chopped
- 1 tbsp (15 mL) olive oil
- 3 cups (750 mL) sliced fresh mushrooms
- 1/3 cup (80 mL) sliced green onions
- 1 tbsp (15 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 6 eggs
- 3/4 cup (180 mL) Milk
- 2 cups (500 mL) shredded Canadian Swiss cheese
- 1 tbsp (15 mL) grated Canadian Parmesan cheese
In large non-stick skillet, cook bacon until crisp. Drain; set bacon aside. Sauté mushrooms and onions in olive oil until tender and liquid has evaporated. Add flour and salt to pan; toss to coat.
In large bowl, lightly beat eggs. Stir in milk. Add sautéed vegetables and 1-1/2 cups (375 mL) of the Canadian Swiss cheese. Pour into skillet and cover.
Cook over low heat 20 minutes or until set. Remove cover. Sprinkle with remaining 1/2 cup (125 mL) Swiss cheese, Parmesan cheese and reserved bacon. Broil until cheeses are melted.
If skillet handle is not ovenproof, wrap it completely with aluminum foil to protect it from the heat of the broiler.
As an alternative, you can also preheat oven to 350 °F (180 °C). Then in a saucepan bake frittata for 30 minutes.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||50 % / 552 mg|
|Vitamin B12:||222 %|