“Keto Polish Brunch: Aromatic Wild Mushroom Frittata with Crispy Bacon and Garlic-Herb Cream”

Allergens

Eggs, Dairy (Gruyère cheese)

Ingredients

• 8 large eggs
• 2 cups mixed wild mushrooms (such as chanterelle, porcini, and oyster)
• 4 slices sugar
• free bacon
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 2 cloves garlic, minced
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1/3 cup full
• fat sour cream
• 1/2 cup shredded Gruyère cheese

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Set aside.
3. Clean and chop the mixed wild mushrooms. Heat a non stick skillet over medium heat, add the bacon slices and cook until crispy. Remove from pan and set aside. Add the chopped mushrooms to the skillet with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Sauté until tender and golden brown.
4. Stir in the garlic, parsley, and dill into the sautéed mushrooms. Cook for another minute or two, then remove from heat.
5. Mix the sour cream with the remaining salt and pepper.
6. Combine the cooked mushroom mixture, whisked eggs, and sour cream mixture in a large bowl. Stir in the shredded Gruyère cheese.
7. Pour the egg mixture into a greased 8 inch ovenproof skillet or baking dish. Place the skillet in the preheated oven and bake for 25 30 minutes, or until a knife inserted in the center comes out clean. Remove from oven and let cool for 5 minutes before slicing.
8. Serve with crispy bacon on top and garnish with fresh herbs.

Chef’s Insight

The combination of wild mushrooms, crispy bacon, and garlic-herb cream adds an exquisite depth of flavor to this Keto-friendly Polish brunch dish.

Notes

For best results, use fresh wild mushrooms and high-quality Gruyère cheese.