Today on cooking at home I'll be using eggs to make an Italian-style frittata with mushrooms, onions, bacon, fresh thyme and cheddar cheese, all made in one pan.
6 large eggs
4 slices of bacon
1 small onion
Handful of mushrooms
Handful of cheddar cheese
1 Tbs fresh thyme.
Start by crisping up the finely chopped bacon in a 10-inch, heavy-bottomed, oven-proof, nonstick pan. Then take a minute to thinly chop the onion, mushrooms and fresh thyme and grate the cheddar cheese.
Once the bacon is nice and crisp, take it out of the pan and drain it on paper towels. Add the onions and mushrooms to the pan and cook those in the rendered bacon fat until they have softened and browned up a bit.
While keeping an eye on the vegetables, crack the eggs into a mixing bowl, add a little splash of milk, a crack of black pepper and the chopped thyme to that and whisk it up.
The frittata will be finished underneath the broiler, so turn the oven on the broiler setting and make sure there is a rack right underneath the broiler.
Once the mushrooms and onions are done, add the bacon back to the pan, pour on the beaten eggs, 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 wanted. 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 is done.