Caramelized Mushroom & Onion Frittata

• 4 whole Eggs
• 2 sprigs Thyme, Leaves Removed And Stem Discarded
• 1/4 teaspoons Fresh Ground Black Pepper
• 4 strips Bacon
• 1 Tablespoon Bacon Renderings
• 1 Tablespoon Butter
• 1 cup (heaping) Crimini Mushrooms, Quartered
• 1/2 cups Sweet Onion, Sliced Thin
• 1/4 cups (heaping) Gruyere Cheese, Freshly Grated
• Fresh Tossed Greens, To Serve

1. Crack eggs into a bowl or measuring cup. Add the fresh thyme leaves, black pepper and beat until completely combined and the eggs are light and thick.
2. In a nonstick skillet, cook the bacon until desired crispiness. Remove bacon to a paper towel-lined plate and drain of enough bacon fat leaving only 1 tablespoon. Roughly chop the bacon. Add in the butter and heat over medium heat. Add in the quartered mushrooms and sliced sweet onions, stir and let cook for 10-15 minutes, stirring only a few times, giving them a chance to caramelize.
3. Reduce heat to medium-low and give the pan a few minutes to cool down a tad, then add in the bacon and pour the whisked eggs over top. Sprinkle with the Gruyere cheese and cover the pan with a lid. Let the eggs cook until the center is set (about 8-10 minutes).
4. Slide the frittata out of the pan and onto a cutting board and slice into equal wedges. Serve immediately with fresh tossed greens and enjoy!

eggs, thyme, ubc, bacon, bacon, butter, crimini mushrooms, sweet onion, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/caramelized-mushroom-onion-frittata/ (may not work)