Mushroom and Bacon Frittata

Ingredients

• 0.5 pound bacon smoked sliced
• 0.3 teaspoon pepper black
• 10  eggs 
• 1.5 tablespoons thyme leaves fresh chopped
• 2 cloves garlic minced
• 0.5 cup gruyere cheese grated
• 1 teaspoon kosher salt 
• 0.5 cup milk 
• 2 cups mushroom caps stemmed cleaned sliced
• 1.5 cups onion sweet sliced
• 8 oz mushrooms white cleaned trimmed sliced

Equipment

• bowl
• frying pan
• paper towels
• oven
• whisk
• stove
• slotted spoon

Directions

1. Preheat oven to 375F. 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.
3. Add mushrooms and cook until wilted, about 5 minutes.
4. Add garlic and cook for 1 minute. Stir in reserved bacon and thyme.
5. Add egg mixture and stir gently and evenly to distribute filling. Cook for 1 minute on top of stove.
6. Top eggs with cheese, then bake frittata in oven until just set in center, 8 to 10 minutes.
7. Serve warm.