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
- 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.
- 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.
- 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.
- 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)