Bacon Mushroom Frittata for Two

 Easy for Breakfast or Brunch, no turning or flipping, Frittata for Two. Bacon, Mushrooms, Parsley, and Shredded Cheddar cheese…

Bacon Mushroom Frittata for Two

INGREDIENTS

  • 4 eggs
  • 2-3 tablespoons bacon pieces, cooked
  • 1/4 cup chopped fresh mushrooms
  • 1/4 cup colby jack or cheddar cheese
  • 1 tablespoon milk
  • 3 tablespoons fresh chopped parsley
  • salt and pepper to taste
  • pat of butter

DIRECTIONS

  • Beat the eggs and milk in a small bowl with a fork until frothy, set aside.
  • A small 8 inch skillet, with a lid, turn heat on burner to medium, add butter to melt.
  • Add the mushrooms and bacon to saute together for a minute, until mushrooms are soft.
  • Add the chopped parsley, salt and pepper to the eggs and beat with fork again, pour evenly over mushrooms and bacon. Allow to cook for about a minute.
  • Turn burner down to low and sprinkle shredded cheese evenly on eggs. Top with lid and cook for about 4-6 minutes until egg is no longer wet and jiggly on top, and you like what you see! Turn off burner.
  • Slide egg out of pan onto a serving dish cut in half, serves 2. Enjoy!