Mushroom And Bacon Frittata

• 1/2 pound smoked bacon, sliced crosswise 1/4 inch thick
• 10 eggs
• 1/2 cup milk
• 1 teaspoon kosher salt
• 1/3 teaspoon black pepper
• 1 onion, preferably sweet, sliced (1 1/2 cups)
• 1 (8 oz.) package white mushrooms, trimmed, cleaned and sliced
• 6 shiitake mushrooms, stemmed, cleaned and sliced (2 cups)
• 2 cloves garlic, minced
• 1 1/2 tablespoons chopped fresh thyme
• 1/2 cup grated Gruyere

1. Preheat oven to 375u0b0F. In a large, ovenproof, nonstick skillet, cook bacon over medium heat until just crisp, about 10 minutes. With a slotted spoon, transfer bacon to paper towels in order to drain, leaving fat in skillet. In a bowl, whisk eggs, milk, salt and pepper; set aside.
2. In rendered bacon fat, cook onion over medium heat, stirring occasionally until soft and translucent, about 4 minutes. Add mushrooms and cook until wilted, about 5 minutes. Add garlic and cook for 1 minute. Stir in reserved bacon and thyme. Add egg mixture and stir gently and evenly to distribute filling. Cook for 1 minute on top of stove.
3. Top eggs with cheese, then bake frittata in oven until just set in center, 8 to 10 minutes. Serve warm.

bacon, eggs, milk, kosher salt, black pepper, onion, white mushrooms, shiitake mushrooms, garlic, thyme, gruyuere

Taken from www.myrecipes.com/recipe/mushroom-bacon-frittata (may not work)