Frittata With Mushroms, Bacon and Parmesan

Adapted from a recipe by Kristen Swensson Sturt at Serious Eats. http://bit.ly/jnsk9S

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  slices bacon
• 1⁄2 cup  chopped onion
• 1 1⁄2 cups  chopped button mushrooms or 1 1⁄2 cups  sliced button mushrooms
• 2  eggs
• 6  egg whites
•  kosher salt
•  fresh ground black pepper
• 1⁄4 cup  grated parmesan cheese

Directions

1. Preheat broiler.
2. In an oven-proof skillet over medium heat, cook bacon until crispy. Remove bacon to a paper-towel-lined plate to drain.
3. Add onion and mushroom to fat in pan. Saute until onion is limp and mushrooms have mostly dried out, 10-12 minutes. Reduce heat to low and spread vegetables into an evenly-thick layer across the entire pan.
4. Whisk together eggs, egg whites, salt and pepper. Pour evenly over vegetables. Sprinkle evenly with Parmesan. Cook under broiler until top just begins to set, 5-10 minutes.
5. Crumble bacon evenly over eggs. Broil until fully set, 2-4 minutes. Quickly cut into 4 pieces and serve.