Bacon Mushroom Frittata

By Chef_Kate

Ingredients

• 6 slices bacon
• 8 ounces fresh white mushrooms, sliced (about 2-1/2 cups)
• 1 cup sliced onion
• 1 cup sour cream
• 1/2 teaspoon salt
• 1 teaspoon oregano, ground
• 1/8 teaspoon ground black pepper
• 4 large eggs

Details

Servings 6

Preparation

Step 1

Preheat oven to 400 degrees F. Lay the bacon on the Medium Bar Pan and place in the oven for 20-30 minutes until crisp and cooked. Remove from pan and cool; crumble; set aside. Pour about a teaspoon of the bacon drippings into a saute pan. Add mushrooms and onion; cook, stirring frequently, until liquids evaporate; set aside to cool.

Increase oven temperature to 425.

Beat eggs until smooth; add sour cream, eggs, salt, oregano and black pepper. Pour egg mixture into a 10" nonstick skillet. Scatter cooled mushroom mixture over eggs; sprinkle with bacon. Bake for 15 minutes. Reduce heat to 300 degrees F; continue to bake until center is set, about 10 minutes longer. Serves six.

Per serving: 5.5g carbohydrates; 0.8g fiber; 11.2g protein; 28.6g fat; 183.7mg cholesterol; 579.4mg sodium; 322.1 calories