What a flavor-packed beauty this bacon mushroom frittata is! Onions and mushrooms are caramelized in bacon fat, then mixed with eggs, bacon, thyme and cheese!

Genuinely this dish should be titled; Glorious Caramelized Onion and Mushroom with Bacon, Thyme and Gruyere Cheese Frittata.

Too much?

Because I think every single ingredient is equally important (and flavor-packed!), but I did want you to be surprised when you scrolled on through this dish and discovered all the fabulousness it has going on in it. 😉

To cook this Bacon Mushroom Frittata Gather:

eggs
thyme
freshly ground black pepper
bacon
reserved bacon fat
unsalted butter
quartered cremini mushrooms
yellow onion
gruyere cheese

It’s like once your lips wrap around a forkful you will be transported somewhere fancy and the world will come to a halt for a split second of satisfying insanity before you snap back to reality and realize the entire table is staring at you as you wipe the drool from your bottom lip and embarrassingly sip from your OJ hoping that will counter balance the redness of your cheeks. Whaaaaat? That entirely didn’t happen to me… uhhhh no, cuz I don’t drool. I’m serious.

Sorry I simply like this picture 🙂

Start off by cracking 4 large eggs, scrape off the leaves of 2 sprigs of thyme sprigs and add in 1/4 teaspoon of freshly ground black pepper.

Whip those until combined.

Quarter up a few crimini mushrooms. Gather 1 heaping cup.

Slice up a sweet onion, about 1/2 cup.

I cooked up 4 strips of cooked bacon up earlier and roughly chopped it up.

I drained off most of the bacon fat leaving about 1 tablespoon, and to that, add 1 tablespoon of butter.

Added in the mushrooms…

…and the sliced onions. It looks like a lot, but it will cook down quite a bit.

Walk away and give it a chance to soften and brown up.

See… this.is.good. Now reduce the heat to medium-low. You don’t want the pan too hot or when you add the eggs they will burn, k!?

Once the onions/mushrooms are soft and starting to caramelize, sprinkle in the chopped bacon.