Cast-Iron Bacon & Mushroom Frittata With Herbed Yogurt Sauce

Laying hens lay lots of eggs, and this frittata is a great way to use a bunch of those eggs for a tasty breakfast, brunch or even dinner.

by Lori Rice
PHOTO: Lori Rice

Yield: 4 to 6 servings



  • 2 slices thick-cut bacon, diced
  • 3 green onions, sliced
  • 1/2 cup diced white button or crimini mushrooms
  • 1/2 cup shredded Monterey Jack cheese
  • 5 large eggs
  • 1/4 teaspoon finely ground sea salt
  • 1/4 teaspoon ground black pepper
  • sliced green onions for garnish

Yogurt Sauce

  • 1/2 cup plain Greek yogurt
  • 1 teaspoon finely chopped fresh basil
  • 1/2 teaspoon finely chopped fresh mint
  • 1 green onion, finely chopped
  • 1/4 teaspoon lemon zest
  • 1/4 teaspoon finely ground sea salt


Preheat oven to 400 degrees F.

In an 8-inch cast-iron skillet, cook bacon over medium-high heat until it begins to brown, about 4 minutes. Stir in the green onions and mushrooms. Cook until they begin to soften, about 3 more minutes.

Remove the skillet from the heat. Spread the bacon and vegetables in a single layer along the bottom of the skillet. Sprinkle with the cheese.

Whisk together the eggs, salt and pepper in a bowl. Pour the eggs over the cheese. Bake in the oven for 10 to 12 minutes, until the edges are browned and the eggs are set in the middle.

While the egg mixture is baking, in a small bowl, stir together all the yogurt sauce ingredients.

Garnish frittata with sliced green onions and yogurt sauce before serving warm.

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