Bacon & Mushroom Frittata

Preheat the oven to 375ºF.

Heat a cast iron skillet to medium (or medium-high) heat and add the chopped bacon. Allow bacon to cook until browned and crispy, about 3 to 5 minutes.

Add the sliced mushrooms and sauté until mushrooms are softened and browned, about 5 minutes. In a bowl, lightly beat or whisk the eggs and mix in the shredded cheese.

Pour the egg/cheese mixture into the cast iron skillet. Place the cast iron skillet into the oven and bake 12–15 minutes until egg is cooked all the way through but still moist.

Note: Applewood smoked bacon has a lot of flavor. If you use regular bacon, I’d suggest adding spices (such as paprika, onion powder, salt and pepper) and fresh garlic to the frittata.