Mushroom-And-Bacon Frittata With Roasted Tomatoes

• 10.5 oz grape tomatoes
• 3/4 cup diced shallots, divided
• 1 tsp extra-virgin olive oil
• 3 slices smoked bacon, chopped
• 12 oz mushrooms (crimini or stemmed shitake), cut into 3/4 inch dice (around 5 cups)
• 2 1/2 tbsp chopped basil, divided
• 6 large eggs
• 1 tbsp dijon
• 1/3 cup crumbled soft fresh goat cheese
• Splash balsamic

1. Rack in top third & preheat oven to 400. Please tomatoes and 1/4 cup shallots in large skillet. Add oil and toss to coat, sprinkle with salt & pepper. Place in over and roast until tomatoes soften (15-18 minutes). Transfer tomatoes to medium bowl and set aside.
2. Cook bacon in medium non-stick skillet over medium-high heat until crisp. With slotted spoon, transfer bacon to medium bowl. Add mushrooms and remain shallots to drippings in skillet. Cover and cook until brown & tender, stirring often, around 8-9 minutes. Stir mushroom mixture and 1 1/2 tbsp basil into bacon. Season with salt & pepper.
3. Whisk eggs and mustard in large bowl. Salt & pepper. Spray the same skillet and heat on medium-high for 1 minute. Scatter mushroom mixture in skillet. Pour eggs evenly over. Sprinkle with goat cheese. Cook 1 minute to set bottom. Place in oven and bake until just set in center, 8-9 minutes.
4. Run heat-proof spatula around and under frittata to loosen. Slide onto platter. Mash a few tomatoes coarsely in bowl. Mix 1 tbsp basil & balsamic, season with salt & pepper. Cut frittata into wedges and pass tomato mixture.

grape tomatoes, shallots, extravirgin olive oil, bacon, mushrooms, basil, eggs, goat cheese, balsamic

Taken from www.epicurious.com/recipes/member/views/mushroom-and-bacon-frittata-with-roasted-tomatoes-50114846 (may not work)