Mushroom, Bacon, and Potato Frittata

• bacon↗1⁄2 lb
• sliced mushrooms1 lb
• onion↗1⁄2

  diced

• potatoes↗2

  thinly sliced

• olive oil↗1 tablespoon
• eggs↗8
• salt↗

  to taste

• pepper↗

  to taste

• chopped fresh rosemary

  to taste

• shredded cheddar cheese or other cheese↗1⁄2 cup

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Cut the bacon into small pieces and cook in an oven safe saute pan until crispy. Remove to a paper towel lined plate to drain.

3. 3

   In the bacon drippings, saute the mushrooms and onions until cooked through and softened. Remove to plate.

4. 4

   Drizzle about a tablespoon of olive oil into saute pan and saute potatoes, turning often, until cooked through and lightly browned.

5. 5

   While potatoes are cooking, beat eggs, salt, and pepper.

6. 6

   Return the mushrooms, onions, and bacon to the saute pan, spreading evenly.

7. 7

   Add beaten eggs, sprinkle with rosemary and cook on medium until just set around the edges.

8. 8

   Place saute pan in the preheated oven and cook for approximately 10 minutes, or until center is set. Sprinkle with shredded cheese and place back in the oven until cheese is melted.

9. 9

   Slide out onto serving plate and cut into wedges.