Mushroom, Bacon & Onion Frittata

Let me start by saying a HUGE "Thank you" to everyone who has wished me a speedy recovery! I must say that I love the food blogging community, everyone is so supportive and just plain nice! Now, on to a recipe from before my wrist was sprained! My typing is still limited, so please be patient while I get back up to speed again.

I bet I had you at bacon with that title. I keep hearing how bacon makes everything taste better. Have you seen the Bacon Explosion in the New York Times (click HERE for the article). My Boys fell in love with crispy bacon when we were in Disney last year. I don't usually have it on hand as we don't need the grease and fat, but after enough begging I said I'd get a small package and figure out some way to use it.

So, one night recently I decided to do breakfast for dinner. I wanted something that wouldn't require a pasta or rice side dish. In my house, we have to have one of those two side dishes with dinner to keep the masses happy. With a frittata, I can totally skip on the carbs!

For this dinner, I checked the fridge to see what I had on hand and found mushrooms, onions and bacon. Usually, I make a spinach and sausage variation that everyone loves. I really enjoyed this combination. The sweetness of the onions was offset by the saltiness of the crispy bacon pieces.

From Family, Friends and Food

The Big Frittata
Adapted from: How to Cook Without a Book, Pam Anderson

Ingredients

• 2 tablespoons Extra Virgin Olive Oil
• 8 large eggs
• 3 tablespoons grated Parmesan cheese
• 3 ounces shredded sharp chedder cheese
• 3 strips bacon, chopped
• 12 oz. package of mushrooms, sliced
• 1/2 of a medium onion, diced

Directions

1. Preheat oven to 400 degrees.
2. Heat an oven-proof skillet over medium-high heat. Add the bacon and cook until crisp. Then add the onion and mushrooms and cook until moisture has evaporated.
3. Meanwhile, beat the eggs with Parmesan, shredded cheese, and salt and pepper to taste. Shake the skillet to evenly distribute the filling ingredients, then add the eggs. Without stirring, cook until they start to set around the edges, about 1 minute. Transfer the pan to the oven and bake until the eggs are puffed and set, 10-12 minutes longer. Slide or invert onto a large plate, cut into 4 wedges and serve.