Cherry Tomato, Mushroom, Bacon, and Thyme Frittata

This surprisingly simple Mushroom, Cherry Tomato, Bacon, and Thyme Frittata makes breakfast the most important and tasty meal of the day. Give it a try for your quick Sunday brunch.

  • Preparation time30 mins prep
  • Cooking time15 mins cook
  • Servings6 - 8 servings


  • 8 slices bacon, cooked and chopped
  • 12 eggs, beaten
  • 4 cups mushrooms, chopped (oyster, button and shitake)
  • ½ cup cherry tomatoes
  • 2 cups cheddar cheese, grated
  • 3 tbsp fresh thyme, chopped
  • ½ cup Lactantia® 10% Half and Half Cream
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tbsp extra virgin olive oil


  1. Preheat your oven to 350F.
  2. In a 9-inch or 10-inch skillet, heat the olive oil and sautée the mushrooms for a few minutes until caramelized.
  3. Add in the tomatoes, the bacon, and half the thyme and toss.
  4. In a bowl, whisk the eggs, Lactantia® Half and Half 10% Cream, salt and pepper, remaining thyme. Add to the pan.
  5. Stir the egg mixture off and on, until the mixture begins to firm up.
  6. Stop stirring and let cook for another minute.
  7. Place pan in the oven and finish cooking for 15-20 minutes until the frittata is firmly cooked through.
  8. Invert onto a cutting board and let cool for 10 minutes.