Savory Bacon and Mushroom Frittata

Ingredients

• Bacon (6 slices, chopped)
• Mushrooms (2 cups, sliced)
• Onion (1 small, finely chopped)
• Eggs (6 large)
• Milk (1/4 cup)
• Cheddar cheese (1 cup, shredded)
• Fresh parsley (2 tablespoons, chopped (for garnish))
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove the bacon from the skillet, leaving the rendered fat behind, and crumble into small pieces.
3. In the same skillet with the bacon fat, add the sliced mushrooms and chopped onion. Sauté until softened and lightly browned, about 5 minutes.
4. In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
5. Pour the egg mixture into the skillet with the sautéed mushrooms and onion. Stir in the crumbled bacon, ensuring even distribution.
6. Cook the frittata over medium heat for 3-4 minutes, or until the edges begin to set.
7. Sprinkle the shredded cheddar cheese over the top of the frittata.
8. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the eggs are set and the cheese is melted and golden.
9. Once baked, remove the frittata from the oven and allow it to cool for a few minutes.
10. Garnish with fresh parsley before slicing into wedges.
11. Serve warm, and enjoy your delicious Bacon and Mushroom Frittata!