Bacon, Red Pepper, and Mozzarella Frittata

You can just portion this out into 6 servings and eat it for breakfast, brunch, or dinner on the days to come! If you need to take in less calories, feel free to slice this into 8 or 10 slices. A simple bread knife will easily slice through this with out breaking up the other ingredients.
Bacon, Red Pepper, and Mozzarella Frittata Recipe
Ingredients : 
  • 7 slices bacon
  • 1 tablespoon olive oil
  • 4 large mushroom caps
  • 2 tablespoons fresh parsley
  • ½ cup chopped fresh basil
  • 4 ounces fresh mozzarella, cubed
  • 2 ounces hard goat cheese, grated
  • 1 medium red bell pepper
  • 8-9 large eggs
  • ¼ cup heavy cream
  • ¼ cup Parmesan cheese, grated
  • Salt and pepper to taste
Directions :
  1. Prep all vegetables. Roughly chop basil, red pepper, mushrooms and bacon. Cube mozzarella and set aside. Preheat oven to 350F.
  2. In a hot pan, add olive oil and wait for the first wisp of smoke. Add your bacon immidiately after that first wisp of smoke.
  3. Let the bacon cook until browned, then add red pepper. Let the pepper cook in the bacon fat until soft.
  4. While red peppers are cooking, add 9 eggs, 1/4 cup heavy cream, 1/4 cup parmesan cheese, and fresh ground black pepper to a container. Use a whisk to mix the eggs well.
  5. Add the mushrooms to the pan once the red pepper is soft and stir in well. Let the mushrooms soak in the fat.
  6. Add fresh basil to pan and let it cook for a moment, then sprinkle cubed mozzarella cheese on top.
  7. Pour eggs over everything and use a spoon to lift up the ingredients at the bottom of the pan. You want the eggs to get under and around everything in the pan.
  8. Grate 2 oz. goat cheese over the top and put it in the oven for 6-8 minutes. Then, turn the broiler on and broil the top for an additional 4-6 minutes.
  9. Remove from the oven and using your spoon, pry the edges of the frittata away from the pan. Once done, flip the frittata out of the pan. Slice and serve!