Weekends and special mornings call for a generous breakfast, and this fully loaded deep-dish frittata is exactly that: a bold panful of flavour that makes a memorable start to the day. Packed with sausages, streaky bacon, cherry tomatoes, mushrooms and plenty of mature Comté cheese, the frittata is rich and satisfying. A small wedge is filling enough to keep you going until lunch, or serve it at midday for an indulgent brunch.
Comté cheese brings a distinct character to this dish. Made in eastern France and aged to develop creamy, nutty and subtly peppery notes, mature Comté melts beautifully into the eggs and adds depth to the overall flavour. I often choose a slightly older, firmer Comté for cooking because it gives a complex, savoury edge without overpowering the other ingredients.
The combination of smoky bacon, caramelised mushrooms and sweet burst tomatoes creates layers of texture. Sliced grilled pork sausages lend a hearty note while fresh parsley or chopped chives brighten the finished frittata. This recipe was created to celebrate Comté and its versatility in both simple and celebratory cooking.
If you enjoy visiting producers, Comté dairies, fruitières and aging cellars often welcome visitors who want to learn more about traditional cheesemaking. For cooks, its adaptability is the real draw: grated into omelettes, melted over toast or incorporated into baked dishes, Comté enhances everyday recipes and special breakfasts alike.
Fully Loaded Breakfast Frittata with Comté Cheese, Bacon, Sausages, Tomatoes and Mushrooms
Lucy Parissi | Supergolden Bakes
Ingredients
- 6 large eggs
- 100 g (3.5 oz) 18-month matured Comté cheese, coarsely grated, plus extra to sprinkle
- 100 g (3.5 oz) button mushrooms, stems removed and sliced
- 10 cherry tomatoes, halved
- 3 large grilled pork sausages, sliced
- 3 large slices streaky bacon
- 2 tbsp fresh flat-leaf parsley or chives, finely chopped
- Salt and freshly ground black pepper, to taste
- A little rapeseed or canola oil for cooking
Instructions
- Preheat the oven grill to medium-high (about 180°C / 350°F).
- In a bowl, lightly beat the eggs with the grated Comté and the chopped parsley or chives. Season with a little salt and plenty of black pepper.
- Pan-fry the bacon in a non-stick frying pan until crisp. Drain on kitchen paper, chop half into small cubes and fold them into the beaten eggs.
- Using the same pan, add the sliced mushrooms and cook for 3–4 minutes until softened. Remove and set aside.
- Wipe the skillet, add a little oil and heat over the stove. Pour in half of the egg mixture. As it begins to set, arrange some of the mushrooms, sliced cooked sausage and halved cherry tomatoes over the eggs.
- Continue cooking until the centre starts to thicken, then pour over the remaining beaten eggs. Top with the remaining bacon, mushrooms, tomatoes and sausage slices, gently pressing them so they sink into the eggs.
- Once the edges are set but the centre still has a slight wobble, sprinkle a little finely grated Comté over the surface. Transfer the skillet to the oven and cook for a further 20–30 minutes, or until the frittata is fully set.
- Leave the frittata to rest in the skillet for 10 minutes; it will stay piping hot. Slide it onto a warmed plate and serve immediately, or let it cool completely if serving at room temperature.
Tips: For even cooking, use an ovenproof skillet with sides at least 5 cm (2 in) high. If you prefer a lighter version, reduce the quantity of bacon and sausage and increase mushrooms and tomatoes. Leftovers keep well in the fridge for 2–3 days and make a great packed lunch or cold brunch option.