Skillet Quiche
- 6 eggs
- 1 slice Velveeta cheese, half inch thick slice, cubed
- 1/8 cup sliced mushrooms
- 6 slices pepper bacon, cut into smallish pieces
- 1 (14 ounce) can diced tomatoes
- 1/4 small onion, diced
- 1 minced garlic clove
- salt
- pepper
- 1/2 cup shredded cheddar cheese
- In a metal handled skillet, fry the bacon pieces with the diced onion, minced garlic, and mushrooms.
- While that is cooking, mix the eggs, cubes of velveeta cheese, salt and pepper.
- Add the diced tomato to the skillet when the onions are starting to carmelize and stir. Let it saute another minute or two.
- Add the egg mixture to the skillet, stir and let cook until the edges are puffy. The center will look a little wet still.
- Sprinkle the shredded cheddar on top of the partially cooked eggs, and add extra sliced mushrooms on top.
- Put the skillet into the oven on broil until the edges are slightly brown and the center is no longer 'wet'. I left mine in a little longer than it needed because I really like the toasty edges.
- Cut into wedges.
eggs, velveeta cheese, mushrooms, pepper bacon, tomatoes, onion, garlic, salt, pepper, cheddar cheese
Taken from www.food.com/recipe/skillet-quiche-249549 (may not work)