Paleo Bacon, Mushroom, Sun-Dried Tomato & Pesto Frittata

Sautéed mushrooms. Sun-dried tomatoes. Bacon. Pesto. These are just a few of my favorite things. Want to know what else makes the list? Frittatas. Frittata are my favorite weekend breakfast. Something marvelous happens when you pour whisked eggs over sautéed vegetables and put it all in the oven. It becomes puffy and golden, coming out full of aroma and steaming. They feel special--something you would eat on the weekend- but to be honest, they're so simple to make, you don't even have to wake yourself up with coffee or tea first. With a frittata filled with veggies, lazy Saturday mornings feel complete.  

Now, what about this Frittata? It's brimming with savory goodness. 

It all starts with bacon so, come on, we know how it ends: delicious. But that's not to say that what happens in the middle isn't worth cooing about. You see, after the bacon crisps, sliced mushrooms are seared. Shallots are browned, soaking in that bacon-grease wonderfulness. Softened sun-dried tomatoes, chewy, salty, and a bit tart, are folded in, and while the pan is hot eggs are poured into the pan. As the eggs set, a quiche-like pie forms in the skillet. I use this final moment, before putting the frittata into the oven, to swirl in pesto. 

Then all thats left if putting the skillet in the oven for a few minutes--just long enough to make a pot of tea. Oh, and to eat! Lazy Saturday morning complete. 

Paleo Bacon, Mushroom, Sun-Dried Tomato & Pesto Frittata

2 slices bacon

1 clove garlic

1 small shallot 

1 cup sliced baby portobello mushrooms

1/2 cup sun-dried tomatoes, rehydrated if not in oil

4 eggs

1/2 cup full-fat coconut milk

Salt & Pepper, to taste

3 tablespoons dairy-free brazil nut pesto

  • 2 cloves garlic
  • 1/2 cup basil leaves, fresh and tightly packed
  • 3 brazil nuts
  • 1 - 2 tablespoons extra virgin olive oil
  • 1 teaspoon nutritional yeast

1. Prepare the pesto: combine the ingredients in a food processor or blender, pulsing until a saucy pesto forms. 

2. Chop the bacon into 1/2 inch pieces. In a oven-safe skillet, cook the pieces until crispy, stirring occasionally to ensure even cooking. Once the bacon is crisp, use a slotted spoon to scoop the bacon pieces out of the skillet. Set them on a dish and reserve for later use. 

3. While the bacon cooks, mince the shallot and garlic. Add to the hot pan, stirring occasionally. Once the garlic is fragrant, add the mushrooms. Allow the mushrooms to sear for a minute or two. Stir them only occasionally. 

4. Roughly chop the tomatoes, and add them to skillet once the mushrooms are cooked through. In a small bowl, whisk together the eggs, coconut milk, a dash of salt, and a crack or two of pepper. Pour the whisked eggs over vegetables, using a spatula to ensure that the egg mixture touches all parts of the pan. Cover the pan for 3 minutes.

5. Remove the lid from the pan, and use a spoon to drop small spoonfuls of pesto around the top of the frittata. Once all of the pesto is used, turn the oven to broil on high. Place the skillet with the frittata into the oven and bake for 4-7 minutes, watching carefully, until the top is golden. Remove the frittata from the oven, and allow to cool for about 10 minutes before slicing into 6 wedges and serving.