Oven-baked Frittata with Mushrooms and Bacon


Chef’s Notes: This isn’t a very original recipe, I must admit. Combine the ideas of frittata, omelet, quiche, and shirred eggs…and you’ll come up with something like this. Simple and flavorful, it’s a great idea for a comforting sleep-in-Saturday breakfast. You can use any combination of herbs, cheese, meat, and veggies that you would like.

Oven-Baked Frittata with Bacon and Mushrooms |  Creamy Baked Peaches

Oven-Baked Frittata with Mushrooms and Bacon | Creamy Baked Peaches

Oven-baked Frittata with Mushrooms and Bacon
Serves 2

2 T. butter
4 eggs
2 T. milk
1/2 tsp. fresh chives
1/2 tsp. fresh thyme
1/4 cup shredded Cheddar cheese
1 cup fresh mushrooms, sliced
4 slices bacon

Preheat oven to 325 degrees. Melt butter in 8-inch glass pie plate. Break eggs into pie plate; drizzle milk over eggs. Swirl slightly so that egg yolks are broken, but not so much that it’s scrambled. Sprinkle with herbs. Bake 15 minutes.

While eggs are baking, cook bacon in cast iron skillet. Drain well on paper towels. Place mushrooms in bacon grease for about one minute, until just slightly cooked.

Remove eggs from oven. Cover with cheese, mushrooms, and bacon. Cut in half and serve.

Pictured with Creamy Baked Peaches.

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