Caramelized Mushroom & Onion Frittata

Crack eggs into a bowl or measuring cup. Add the fresh thyme leaves, black pepper and beat until completely combined and the eggs are light and thick.

In a nonstick skillet, cook the bacon until desired crispiness. Remove bacon to a paper towel-lined plate and drain of enough bacon fat leaving only 1 tablespoon. Roughly chop the bacon. Add in the butter and heat over medium heat. Add in the quartered mushrooms and sliced sweet onions, stir and let cook for 10-15 minutes, stirring only a few times, giving them a chance to caramelize.

Reduce heat to medium-low and give the pan a few minutes to cool down a tad, then add in the bacon and pour the whisked eggs over top. Sprinkle with the Gruyere cheese and cover the pan with a lid. Let the eggs cook until the center is set (about 8-10 minutes).

Slide the frittata out of the pan and onto a cutting board and slice into equal wedges. Serve immediately with fresh tossed greens and enjoy!