Description
It’s the perfect harmony of bacon and onion and mushrooms! Oh yeah, and there is Gruyere cheese in there, too!
Ingredients
- 4 whole Eggs
- 2 sprigs Thyme, Leaves Removed And Stem Discarded
- ¼ teaspoons Fresh Ground Black Pepper
- 4 strips Bacon
- 1 Tablespoon Bacon Renderings
- 1 Tablespoon Butter
- 1 cup (heaping) Crimini Mushrooms, Quartered
- ½ cups Sweet Onion, Sliced Thin
- ¼ cups (heaping) Gruyere Cheese, Freshly Grated
- Fresh Tossed Greens, To Serve
Preparation
Crack 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 nonstick skillet, cook the bacon until desired crispiness. Remove bacon to a paper towel-lined plate and drain of enough bacon fat leaving only 1 tablespoon. Roughly chop the bacon. Add in the butter 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 whisked 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!
