Bacon, Gouda & Mushroom Frittata

Burklee Hill Blog bacon gouda frittata

This brunch (even dinner) dish is sure to please the entire family! We added a bit of prosciutto that we had left over from a charcuterie tray as well for even more flavor! Although this recipe does require some stove preparation, it’s still pretty easy and fail-proof! I mean, anything that has bacon and Gouda is sure to wow your guests!


  • 9 eggs
  • 4 strips bacon, chopped
  • 2 strips prosciutto (optional)
  • 1 cup Gouda, shredded or diced
  • 1 cup spinach
  • 4 oz. shiitake mushrooms
  • 1/2 yellow onion, diced
  • 1/4 cup cream (milk may be substituted)
  • 1/2 close garlic minced
  • Salt & pepper to taste


  • Sauté onion and bacon over medium heat until slightly done
  • Add spinach, garlic and mushrooms and saute all ingredients in pan until tender
  • In large mixing bowl, scramble eggs and cream (or milk)
  • Add salt & pepper (we used about 1 tsp. salt and 1/2 tsp. pepper) and mix well
  • Add all other ingredients and blend
  • Pour into frittata pan or skillet and bake at 350 degrees for 25-30 minutes
  • Option: If you’re using a skillet, transfer to a broiler for the last 5 minutes.


I found this Hearth & Hand frittata pan at Target for less than $20! It is a lovely addition to the brunch table. Don’t forget your favorite mimosa or rosé to compliment your dish!

Cheers – E

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