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Baked Gruyère and Bacon Frittata
The secret to this hands-off dish is baking it in a lined tin, which guarantees perfectly neat squares every time. It's loaded with crispy bacon lardons, tender button mushrooms, and sweet cherry tomatoes. Cubed Gruyère cheese melts right into the egg mixture, creating a rich, savory base that holds everything together. You'll love how easily it transitions from a relaxed weekend brunch to a satisfying lunch the next day.
Equipment
- Oven
- Parchment paper
- Skillet
Ingredients
- 8 large eggs
- 75g (3oz) Gruyère, cut into small cubes
- 50g (2oz) watercress, roughly chopped
- 200g (7oz) bacon lardons
- 150g (5oz) button mushrooms
- 175g (6oz) cherry tomatoes
- salt and freshly ground black pepper
Instructions
- 1Preheat the oven to 200°C (180°C fan). Line a 7 by 9-inch baking tin with parchment paper.
- 2Beat the eggs in a large bowl. Stir in the cubed Gruyère, half of the chopped watercress, salt, and black pepper, then set aside.
- 3Cook the bacon lardons in a large frying pan over medium-high heat for about 5 minutes until golden and crisp. Remove the bacon from the pan and set it aside, leaving the rendered fat behind to flavor the vegetables.
- 4Place the button mushrooms and cherry tomatoes into the same pan. Cook for 5 minutes until the mushrooms soften and the tomatoes begin to burst.
- 5Pour the egg and cheese mixture into the lined baking tin. Scatter the cooked bacon, mushrooms, and tomatoes evenly over the top. Bake for 30 to 40 minutes until the eggs are set and the top is golden brown.
- 6Let the frittata rest for 5 minutes after removing it from the oven so it sets up for cleaner slicing. Garnish with the remaining fresh watercress, slice into squares, and serve.
Notes
- Serving: Pair this frittata with a crisp green salad, crusty bread, or roasted seasonal vegetables.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Enjoy cold or gently reheated.
- Make ahead: You can cook the bacon and vegetables a day in advance and store them in the fridge until you're ready to bake.