SERVES:
2-4

INGREDIENTS:

4 slices bacon, diced and cooked until crisp

1 small onion, finely diced
approx. 1 1/2 cups sliced mushrooms
approx. 1/2 cup grated cheddar cheese
2-3 tsp finely chopped fresh thyme (optional)

6 large eggs
1/4 cup milk
black pepper to taste

PROCEDURE:

This recipe all happens in one pan but you do have to build it in stages....starting by crisping up 4 slices of finely chopped bacon in a 10-inch, heavy bottomed, oven proof nonstick pan.

Thinly chop one small onion and thinly slice a good handful of mushrooms, grate a handful of cheddar cheese and finely chop 1 Tbs fresh thyme.

Once the bacon is nice and crisp, take it out of the pan and drain it on paper towels and then add the onions and mushrooms to the pan and cook those in the rendered bacon fat until they've softened up a bit and the mushrooms have browned up a bit.

While you're keeping your eye on that, crack 6 large eggs into a mixing bowl and add a little splash of milk to that, add a crack of black pepper, add the thyme and whisk it up.

You'll be finishing the frittata underneath the broiler so you need to turn the oven on the broiler setting, and make sure there's a rack right underneath the broiler.

When you're happy with the mushrooms and onions, add the bacon back to the pan, add the beaten eggs and stir those around a bit and let them set up a bit on the bottom.

Let it cook along for 2-3 minutes on medium heat and then sprinkle as much grated cheddar cheese over the top as you like and place the pan right underneath the hot broiler.

It should only take 4 - 5 minutes underneath the broiler and the top will be nicely browned when it's done.

HINTS:

Serve with toasted country bread.
This same technique works with all kinds of veggies, meats and cheeses you might have on hand