Bacon and Mushroom Frittata
If you think that working on a blog about cooking for your family is some kind of insurance against a dinner time disaster you would be wrong, my friends, so very wrong. More often than I’d like to admit, I realize at 4:30 that nothing has been taken out of the freezer that morning and I stand with the fridge open hoping that a meal will somehow be looking back at me. Broccoli, tomato paste, leftover brown rice? Horrible bowl of mush that no one will eat. But, broccoli, cheese, leftover brown rice equals Laura’s awesome bake from last week! It’s like a game of Tetrus, except if I lose I’ve got grumpy children to deal with.
I apologize in advance to our American followers, as I know that this is of no help to you right now because of the giant egg recall but I find eggs can almost always get you out of this bind. In real dire straights I think scrambled eggs sprinkled with grated cheese, wholewheat toast and some crudite on the side is a perfectly good dinner. But last week I looked in the fridge at 5:15 and saw eggs, mushrooms, bacon = frittata! Obviously you can put just about anything in a frittata – sauteed or leftover vegetables, diced meat from the night before, tomatoes – as long as you have cheese. I don’t want to know about a frittata that doesn’t have cheese. I found this one particularly satisfying to make as it only required one pan and one bowl. The kitchen was clean before we sat down to eat.
- 1/2 lb good quality bacon chopped into 1" pieces
- 1 medium onion chopped
- 10 or so cremini mushrooms sliced
- 1 teaspoon of fresh or dried thyme
- 6 eggs
- salt and pepper
- 1 cup grated cheese (I used half parmesan, half gruyere but save your soul and go with what you've got)
Preheat the oven to 400 degrees
Using a pan that can go in the oven, saute the bacon over medium heat until it starts to crisp.
Add the onions and let them just begin to soften.
Add the mushrooms and thyme and stir every so often until it's all soft.
Whisk the eggs until they're frothy.
Add a small pinch of salt and pepper.
Gently pour the eggs over the vegetables and bacon in the pan.
Sprinkle the grated cheese on top
When the bottom is set but the top is still wet, put the pan in the oven for about 10 minutes until the frittata is puffy and golden.
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