Mushroom-and-Bacon Frittata with Roasted Tomatoes

By LaLaCooks

Recipes & Menus / Recipes

Mushroom-and-Bacon Frittata with Roasted Tomatoes
Quick-roasted tomatoes turn a frittata into a satisfying supper.

4 servings

PREP:

30 minutes

TOTAL:

30 minutes

Recipe by The Bon Appétit Test Kitchen

December 2010

Ingredients

• 1 10.5-ounce container grape tomatoes
• 3/4 cup diced shallots, divided
• 1 teaspoon extra-virgin olive oil
• 3 slices applewood-smoked bacon, chopped
• 12 ounces mushrooms (such as crimini and stemmed shiitake), cut into 3/4-inch dice (about 5 cups)
• 2 1/2 tablespoons chopped fresh basil, divided
• 6 large eggs
• 1 tablespoon Dijon mustard
• Nonstick vegetable oil spray
• 1 cup crumbled soft fresh goat cheese
• Splash of balsamic vinegar

Details

Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Position rack in top third of oven and preheat to 400°F. Place tomatoes and 1/4 cup shallots in large skillet. Add oil and toss to coat. Sprinkle with salt and pepper. Place in oven; roast until tomatoes soften, 15 to 18 minutes. Transfer roasted tomatoes to medium bowl; set aside.

Meanwhile, cook bacon in medium nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to medium bowl. Add mushrooms and remaining 1/2 cup shallots to any drippings in skillet. Cover; cook until brown and tender, stirring often, 8 to 9 minutes. Stir mushroom mixture and 1 1/2 tablespoons basil into bacon. Season with salt and pepper.

Whisk eggs and mustard in large bowl. Sprinkle with salt and pepper. Spray same skillet generously with nonstick spray; place over medium-high heat 1 minute. Scatter mushroom mixture in skillet. Pour eggs evenly over. Sprinkle with goat cheese. Cook 1 minute to set bottom. Place in oven. Bake until just set in center, 8 to 9 minutes.

Run heatproof spatula around and under frittata to loosen. Slide out onto platter. Mash a few tomatoes coarsely in bowl. Mix in 1 tablespoon basil and vinegar; season with salt and pepper. Cut frittata into wedges and serve, passing tomato mixture alongside.

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