Mushroom-and-Bacon Frittata with Roasted Tomatoes

Preparation

1. Step 1

   Position rack in top third of oven and preheat to 400°F. Place tomatoes and 1/4 cup shallots in large skillet. Add oil and toss to coat. Sprinkle with salt and pepper. Place in oven; roast until tomatoes soften, 15 to 18 minutes. Transfer roasted tomatoes to medium bowl; set aside.

   Step 2

   Meanwhile, cook bacon in medium nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to medium bowl. Add mushrooms and remaining 1/2 cup shallots to any drippings in skillet. Cover; cook until brown and tender, stirring often, 8 to 9 minutes. Stir mushroom mixture and 1 1/2 tablespoons basil into bacon. Season with salt and pepper.

   Step 3

   Whisk eggs and mustard in large bowl. Sprinkle with salt and pepper. Spray same skillet generously with nonstick spray; place over medium-high heat 1 minute. Scatter mushroom mixture in skillet. Pour eggs evenly over. Sprinkle with goat cheese. Cook 1 minute to set bottom. Place in oven. Bake until just set in center, 8 to 9 minutes.

   Step 4

   Run heatproof spatula around and under frittata to loosen. Slide out onto platter. Mash a few tomatoes coarsely in bowl. Mix in 1 tablespoon basil and vinegar; season with salt and pepper. Cut frittata into wedges and serve, passing tomato mixture alongside.