Go Back

Bacon, Mushroom, and Sweet Onion Frittata

Ingredients
  

  • ½ pound bacon cut into ½ in strips
  • 1 Tbsp olive oil
  • ¾ cup sweet onion chopped
  • Kosher salt and ground black pepper
  • 8 oz mushrooms cremini or white button, sliced
  • 10 eggs at room temperature
  • 1 Tbsp heavy cream or half and half
  • 1 tsp minced fresh thyme leaves
  • Finely minced chives for serving

Instructions
 

  • Preheat oven to 425 degrees
  • Heat a 10-inch oven-proof frying pan over medium heat. Add the bacon and cook slowly until it renders its fat and browns. Remove bacon and drain on paper towels. Remove all but 1 tsp of bacon fat.
  • Add 1 Tbsp olive oil to the pan and return it to medium heat. Add the onion and a sprinkle of salt, cooking and stirring frequently until the onion begins to soften. 5 minutes. Stir in the sliced mushrooms and continue to cook, stirring until the onions become translucent and the mushrooms are soft. 5-6 minutes.
  • Meanwhile, in a bowl, whisk together eggs, cream, thyme, and a sprinkle of Kosher salt and pepper.
  • When the mushroom and onion mixture is ready, reduce the heat to medium-low. Add the egg mixture and onion and cook, stirring gently until the eggs begin to set. You need to be careful here and not stir until the eggs begin to scramble. Allow the mixture to cook without stirring until the eggs begin to set around the edges. 3-4 minutes. Transfer the pan to the oven and cook until the eggs are set around the edges and just firm in the center. 5-7 minutes.
  • Remove from the oven and let the frittata sit for 5 minutes, then loosen the sides with a spatula, cut into wedges, sprinkle with chives, and serve with a simply dressed green salad.
Tried this recipe?Let us know how it was!