arugula, gruyere & bacon frittata

these ingredients worked well together: 6 beaten eggs, 3 oz grated gruyere, 1 chopped onion, 12 sliced cremini mushrooms, 8 slices of bacon, 6 cups of baby arugula, 1 minced clove of garlic, 1/2 tsp dried thyme, freshly ground pepper to taste.
Preheat oven to 350 degrees F.

Fry bacon until crisp, blot, crumble and reserve. Sautee onion in bacon fat until translucent. Add garlic, thyme, pepper and mushrooms and saute until cooked. Add arugula and stir until wilted.

Meanwhile, mix eggs and gruyere.

Transfer vegetable and bacon mixture to an ovenproof dish. I use a 9 inch Pyrex square. Pour egg mixture over vegetables, and stir well. Bake at 350 until set, roughly 30 minutes.


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