It's been a while since I posted a breakfast recipe so I figured it was about time I changed that. Sure I could have made a quiche with a flaky pie crust, but once again, "who ever said 'easy as pie' has obviously never made one and is an asshole." No, instead I made a delicious egg cake filled with bacon, cheese and well the ingredient list is right down there I'm not typing it all out again. So go ahead and invite a few friends over this Saturday and cure your Halloween hangovers. Note: this will not correct the mistakes of Halloween night by the way. Actually yes, yes it will.

Frittata

Serves 4

8 Eggs
8 Strips of Bacon
4 White Mushrooms sliced
1 Onion diced
1 Jalapeno diced
2 Garlic Cloves minced
1/4 cup Chives minced
1/4 cup Tillamook Cheddar Cheese grated
Salt & Pepper to taste
1/2 teaspoon Paprika
Splash of Half & Half

Yes, you'll need a cast iron skillet for this.
Preheat oven to 350°
Cook the bacon in the skillet over medium heat until crispy. DO NOT REMOVE GREASE!
Add the onions to the hot grease. Now would be a good time to chop up that bacon. After the onions cook for a minute or so add the jalapenos, garlic and mushrooms. Continue cooking until the onions become slightly caramelized.
Whisk together the eggs, cheddar, Half & Half, salt, pepper, paprika, and chives. Set aside.
Remove the vegetables from the pan, straining out as much grease as possible. Pour the excess grease out of the skillet, but don't wipe it clean.
Stir the bacon, onions, jalapenos, and mushrooms into the egg mixture. Temper the eggs by only adding a third at a time. Pour the egg mixture back into the hot greasy skillet. Place in oven and cook for 20 minutes.
Serve and enjoy!