Mushroom and Bacon Frittata

Name: Mushroom and Bacon Frittata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams smoked bacon, sliced crosswise 1/4 inch thick; 0 teaspoons black pepper; 10 eggs; 2 Tbsps chopped fresh thyme; 2 cloves garlic, minced; 118 milliliters grated Gruyère; 1 teaspoon kosher salt; 118 milliliters milk; 473 milliliters shiitake mushrooms, stemmed, cleaned and sliced; 355 milliliters onion, preferably sweet, sliced; 227 grams package white mushrooms, trimmed, cleaned and sliced

You can never have too many main course recipes, so give Mushroom and Bacon Frittatan a try. This gluten free and primal recipe serves 6. One serving contains 371 calories, 21g of protein, and 27g of fat. A mixture of gruyère, onion, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 375F. In a large, ovenproof, nonstick skillet, cook bacon over medium heat until just crisp, about 10 minutes. With a slotted spoon, transfer bacon to paper towels in order to drain, leaving fat in skillet. In a bowl, whisk eggs, milk, salt and pepper; set aside.

Ingredients you will need

Salt And Pepper