Cheddar Frittata with Mushrooms and Bacon

Prepare the ingredients. This is what awaits you on the plate – a fluffy egg mixture with bacon, mushrooms and melted cheddar 🥓🍳🧀 Prepare everything in advance so the work goes smoothly. Preheat the oven to 180 °C.

Preheat the oven and slice the mushrooms. Wash the mushrooms, pat them dry and slice them.

Prepare the egg mixture. Crack the eggs into a bowl, season with salt and pepper, add the grated cheddar (if you don't have it grated, chop or grate it) and mix thoroughly with a fork. Set the mixture aside.

Chop and fry the bacon. Cut the bacon into smaller pieces. Heat a pan over medium heat, add the bacon slices and fry for 2–3 minutes until golden.

Add the mushrooms and sauté. Add the mushrooms to the cooked bacon and sauté over medium-high heat until the liquid evaporates and the mushrooms turn golden. Don't forget to season them with salt.

Transfer the mixture to a baking dish and bake. Grease an ovenproof dish (pie or cake pan) with butter or oil. Transfer the contents of the pan into it, pour over the egg mixture and bake in the oven for about 15 minutes, until the eggs set and the surface is lightly golden.

Serve. Remove from the oven (if herb leaves have appeared on the frittata, you're lucky — or add some if you have them), let it cool briefly and serve 🥧.