Dinner - Bacon & Mushroom Frittata recipes

Author: Carolyn Loos

Featuring new leeks, wild mushrooms and fresh garden thyme, this Creamy Bacon, Leek and Mushroom Fettuccine is simple, seasonal comfort food. Crispy bacon, sweet leeks and tender potatoes are cooked with eggs and a generous amount of cheese for an easy dinner idea or weekend lunch - pack the leftovers into lunchboxes.

Bacon and leek frittata
Bacon & Mushroom Frittata
Bacon and Leek Frittata
Creamy Bacon, Leek and Mushroom Fettuccine with Thyme
How to cook mushroom Bacon and Swiss frittata for brunch?
How do you cook bacon with mushrooms and leeks?
How do you make the perfect frittata?
How do you cook bacon and mushrooms in a skillet?

Bacon and leek frittata

This quick frittata recipe is perfect when there's not much in the fridge. Crispy bacon, sweet leeks and tender potatoes are cooked with eggs and a generous amount of cheese for an easy dinner idea or weekend lunch - pack the leftovers into lunchboxes.
Provided by: Tesco Real Food
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Spanish
Number of ingredients: 7

Ingredients:

500g potatoes, peeled and diced into 2cm chunks
2 tbsp sunflower oil
4 rashers smoked back bacon, finely chopped
1 leek, trimmed, rinsed and thinly sliced
6 eggs
100g Cheddar, coarsely grated
salad leaves, to serve (optional)

Nutrition:

How to cook:

Preheat the grill to high. Boil the potatoes and boil for 10 mins until just tender, then drain.
Meanwhile, heat the oil over a medium-high heat in a medium, ovenproof frying pan (ours was 24cm), then fry the bacon for 5 mins until crisp. Remove from the pan with a slotted spoon and set aside. Add the leek to the pan and fry for 5 mins until softened, then add to the bacon. Add the drained potatoes to the pan and fry for 1-2 mins. Return the bacon and leeks back to the pan and spread into an even layer.
Beat the eggs until combined and season. Stir in the cheese, then pour the mixture over the potatoes in the pan. Cook for 3-4 mins over a medium heat, without stirring, then place under the grill for 5 mins, until the egg has set.
Slide onto a plate and leave to cool for 5 mins before cutting into wedges. Serve hot or cold with a side salad, if you like.

Notes: Bacon, Mushroom & Leek Frittata, Preheat oven to 400 degrees. In a large ovenproof skillet or well-seasoned cast-iron skillet cook bacon over medium to medium-high heat until …

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bacon leek and mushroom fettuccine with thyme creamy bacon leek and mushroom fettuccine with thyme

Bacon & Mushroom Frittata

Bacon & Mushroom Frittata is a easy, healthy paleo, keto breakfast recipe
Provided by: Julia
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 4

Ingredients:

4 strips thick cut bacon, thinly chopped
6 mushrooms, sliced, baby portabella
6 eggs, lightly beaten
1 cup shredded jack cheese

Nutrition:

Calories: 290 calories
Carbohydrate: 3 grams carbohydrates
Fat: 21 grams fat
Fiber: 0 grams fiber
Protein: 21 grams protein
Serving Size: 1 of 4
Sugar: 0 grams sugar
Unsaturated Fat: 0 grams unsaturated fat

How to cook:

Preheat the oven to 375 degrees.
Heat a cast iron skillet to medium (or medium-high) heat and add the chopped bacon. Allow bacon to cook until browned and crispy, about 3 to 5 minutes.
Add the sliced mushrooms and sauté until mushrooms are softened and browned, about 5 minutes. In a bowl, lightly beat or whisk the eggs and mix in the shredded cheese.
Pour the egg/cheese mixture into the cast iron skillet. Place the cast iron skillet into the oven and bake 12 – 15 minutes until egg is cooked all the way through but still moist.

Notes: 1 Bon Appetit reviews, Review groups:

Bacon and Leek Frittata

This easy bacon and leek frittata recipe will be your new go-to!
Provided by: Jenny
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 8

Ingredients:

5 strips thick-cut bacon, diced
1 leek, top removed, rinsed, and thinly sliced
10 eggs
1/3 cup half and half
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
4 oz boursin or herb goat cheese
3 tablespoons chives, minced

Nutrition:

How to cook:

Preheat an oven to 375 F. In a mixing bowl, whisk the eggs, half and half, salt, and pepper until smooth. Set aside.
Heat a 10 inch nonstick skillet over medium low heat. Add the diced bacon to the skillet and cook, stirring occasionally, until the bacon is crispy and the fat is rendered. Using a slotted spoon, transfer the bacon to a plate. Remove all but 1 tablespoon of bacon fat.
Increase the heat to medium and add the leeks. Season with salt and pepper and cook for 4-5 minutes, until the leeks are tender. Once the leeks are tender, pour the whisked eggs into the skillet. Stir slightly to evenly distribute the leeks.
Sprinkle the top of the frittata with the crispy bacon and cheese. Transfer the skillet to the oven for 16-18 minutes, until the eggs are puffed and just barely jiggle. Remove from the oven and cool for 10 minutes in the skillet.
Transfer the frittata to a plate, sprinkle with minced chives, and cut into wedges. Serve immediately.

Notes: Mushroom, Bacon, and Swiss Frittata, Cook bacon in a 12-inch cast iron skillet over medium heat, stirring, until crisp. Using a slotted spoon, transfer the bacon to a large plate. Drain bacon …

Creamy Bacon, Leek and Mushroom Fettuccine with Thyme

Featuring new leeks, wild mushrooms and fresh garden thyme, this Creamy Bacon, Leek and Mushroom Fettuccine is simple, seasonal comfort food.
Provided by: Aimee
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 11

Ingredients:

8 strips thick cut bacon (chopped into 1/2-inch pieces)
1 medium leek (white and light green part only)
8 oz mushrooms (assorted such as shiitake, porcini, cremini etc)
1 teaspoon fresh thyme
1/4 cup white wine
2/3 cup whole cream
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
454 g Barilla fettuccine
3/4 cup hot pasta water
1/4 cup freshly grated Parmesan cheese

Nutrition:

How to cook:

Bring a large pot of salted water to boil for the pasta. Warm 4 pasta bowls in the oven. Open a bottle of white wine, measure out 1/4 cup for the recipe and chill the remainder for dinner.
In a large skillet, cook the bacon over medium heat until crisp, about 7 minutes. Use this time to do a quick chop of the mushrooms.
Remove bacon bits with a slotted spoon and drain on a paper towel. Drain off the excess bacon grease into a small jar, keep enough to coat the bottom of the pan.
Tip the chopped leeks into the pan, and salute over medium heat for about 5 minutes. Remove from pan and reserve with the bacon.
Add a teaspoon of bacon grease to the pan and swirl to coat. Tumble in all of the mushrooms and sauté quickly over medium high heat, abut 3-4 minutes. Add the thyme.
Reduce the heat to medium and pour in the wine. Scrape all the bits off the bottom of the pan. Pour in the cream, as well as the salt and pepper. Bring to a simmer, then add the leek and bacon. Turn off the heat but keep the sauce warm.
Boil the fettuccine according to package directions. Before straining, reserve 3/4 cup hot pasta water. Drain the pasta and then carefully tip into the skillet of sauce. Stir gently to coat, adding the pasta water a little at a time to help coat the pasta. You may not need all of it.
Divide the fettuccine between the four pasta bowls. Top with Parmesan cheese and a little additional cracked black pepper. Serve immediately.

Notes: Joe Wicks’ easy-to-make bacon, leak and pea frittata, 1 tsp butter ½ leek, trimmed, washed and finely shredded 4 rashers of back bacon, sliced into 1cm strips 5g frozen peas 6 eggs Salt and pepper 1 ball …