Savory Bacon & Tomato Frittata
2 rashers bacon, sliced into thin strips
1/2 onion, sliced
1 mushroom, diced
1 clove garlic, minced
1 small tomato, chopped
4 eggs
1/8 cup milk
salt
a few dashes powdered chipotle
a few more dashes smoked Spanish paprika
1/4 cup grated cheese (whatever you prefer)
In an oven-proof skillet, cook the bacon on medium-high heat, until the fat renders. Add the onion, mushroom, and garlic. Lower the heat and cook until soft/caramelized (~20 minutes).
Beat the eggs, milk and seasonings together.
When the vegetables and bacon are cooked, turn the heat off and arrange them evenly in the pan. Add the tomato and arrange evenly. Add the egg mixture to the pan; avoid disturbing the vegetables or stirring. I found that pouring into the center of the pan and letting it flow from there turned out very even and beautiful. Sprinkle cheese on top of mixture.
Slide the skillet into a 350-degree oven for 10-15 minutes, or until the frittata is thoroughly cooked and begins to pull away from the sides of the skillet.