Caramelized Mushroom & Onion Frittata

What a delicious beauty this bacon mushroom frittata is! Onions and mushrooms are caramelized in bacon fat, then mixed with eggs, bacon, thyme and cheese!

Course Breakfast & Brunch

Cuisine American

Keyword bacon, breakfast, eggs, frittata, gruyere cheese, mushroom, onion, thyme

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 292

Author Laurie McNamara

Ingredients

4 large large eggs
2 sprigs thyme leaves removed and stem discarded
1/4 teaspoon freshly ground black pepper
4 slices bacon
1 tablespoon reserved bacon fat
1 tablespoon unsalted butter
1 heaping cup quartered cremini mushrooms
1/2 cup sliced yellow onion
1/4 heaping cup grated gruyere cheese

Instructions

Crack 4 eggs into a bowl or measuring cup. Add the fresh thyme leaves, black pepper and beat until completely combined and the eggs are light and thick.
In a non-stick skillet cook the bacon until desired crispiness. Remove bacon to a paper towel lined plate and drain of enough bacon fat leaving only a tablespoon.
Roughly chop the bacon and set aside. Add in the a tablespoon of butter to the bacon fat and heat over medium heat.
Add in the quartered mushrooms and sliced sweet onions, stir and let cook for 10-15 minutes stirring only a few times giving them a chance to caramelize.
Reduce heat to medium-low and give the pan a few minutes to cool down a tad, then add in the bacon and pour the beaten eggs over top. Sprinkle with the Gruyere cheese and cover the pan with a lid. Let the eggs cook until the center is set. About 8-10 minutes.
Slide the frittata out of the pan and onto a cutting board and slice into equal wedges. Serve immediately with fresh tossed greens and enjoy!

Nutrition