Low Carb Bacon Mushroom Frittata

Source: She Knows Network

6 slices bacon
8 ounces fresh white mushrooms, sliced (about 2-1/2 cups)
1 cup sliced onion
1 cup sour cream
1/2 teaspoon salt
1 teaspoon oregano, ground
1/8 teaspoon ground black pepper
4 large eggs

Preheat oven to 425 degrees F. In a large skillet over medium heat, cook bacon until crisp, about five minutes. Cool; crumble; set aside. Pour off excess bacon drippings from pan, leaving only about a teaspoon. Add mushrooms and onion; cook, stirring frequently, until liquids evaporate; set aside to cool.

Beat eggs until smooth; add sour cream, eggs, salt, oregano and black pepper. Pour egg mixture into a greased pie pan. Scatter cooled mushroom mixture over eggs; sprinkle with bacon. Bake for 15 minutes. Reduce heat to 300 degrees F; continue to bake until center is set, about 10 minutes longer. Serves six.

Per serving: 5.5g carbohydrates; 0.8g fiber; 11.2g protein; 28.6g fat; 183.7mg cholesterol; 579.4mg sodium; 322.1 calories