Project Foodie - Friar Frittata

Friar Frittata

Today's recipe is a great main breakfast entrée. "Friar's Frittata" by The Black Friar Inn (Bar Harbor, Maine) combines crispy salty bacon and earthy mushrooms with eggs and cream. This hearty frittata is perfect for a fall brunch where savory is preferred over sweet.

Friar's Frittata

8 slices diced bacon
1 finely chopped shallot
2 C sliced mushrooms
10 eggs
¼ C heavy cream
½ C freshly grated Parmesan cheese
fresh ground pepper
2 T butter
1 T finely chopped, fresh Rosemary

Preheat oven to 350°.

Cook the bacon and shallot together until the shallot is softened. Drain on paper towel.

In the same pan, cook the mushrooms until half cooked.

In a large bowl, beat eggs and cream until blended. Stir in cheese, pepper to taste.

In a 10" ovenproof pan, melt butter over medium heat; add Rosemary and cook, stirring, for one minute. Add eggs, bacon, shallots, and gently fold to combine.

Arrange mushrooms on top of eggs, place pan in oven, and cook for approximately 30 minutes (it'll look slightly loose).

About Black Friar Inn

Gracious, comfortable, The Black Friar Inn is a uniquely restored Victorian home surrounded by a perennial flower garden. Mantels, bookcases, windows, and finely crafted woodwork from turn-of-the-century "cottages" on Mount Desert Island shape every part of the Inn. Seven romantic guest rooms are tastefully furnished with period antiques and beautifully decorated. Fine linens dress your queen or king-size bed, soft carpets pamper your feet, and each room has a private bath.