Bacon Mushroom Frittata
September 27, 2010
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Sunday dinner this week was a rerun, pork back ribs, so I am posting the recipe from brunch instead.
A frittata makes a great Sunday brunch. The fillings can be just about anything you want—an ex-brother-in-law was fond of using left-over Chinese take out in his. This one is similar to a quiche Lorraine but without the crust. I used Stilton on top for a novel twist but you might prefer a more traditional cheese like gruyere or cheddar. Sometimes I replace some or all of the whole eggs with a non-fat product like Egg Beaters.
2 slices bacon, chopped
1 medium onion, chopped
4 ounces mushrooms, sliced, halved first if large
4 or more large eggs
Stilton or other cheese to top
Place the bacon in a broiler-proof, preferably non-stick, skillet and cook for a couple minutes until there is some fat in the pan. Add the onions and sauté for 2 minutes. Add the mushrooms and continue cooking, tossing or stirring regularly, until the bacon is crispy and the mushrooms have given up their liquid.
Set a rack 4 inches below the broiler and preheat on high. Beat the eggs well—a stick blender does a splendid job—and pour over the filling. Sprinkle the cheese over the eggs. Cook for 3 or 4 minutes or until the egg begins to pull away from the sides of the pan. Finish under the broiler for 8 to 10 minutes or until the top is nicely browned. Test for doneness with a toothpick. If still a bit runny, put the skillet on a lower rack of the oven for a couple of minutes with the broiler off to finish cooking through.