Bacon Mushroom Frittata

INGREDIENTS
2    strips bacon or 1 thick cut strip
½   cup chopped celery
1    leek, sliced, white and pale green parts (3/4 cup)
4    cloves garlic, minced
2    cups sliced mushrooms
½   cup roasted red peppers, chopped
1    tablespoon dried thyme
¼   cup soft cream cheese, cut into small cubes
6    eggs, beaten
2    tablespoons chicken broth

METHOD

Preheat the oven to 350 F and grease the sides and bottom of a 10 inch oven proof pie dish. Cut the bacon into ½ inch squares (about 1 cup) and place into a medium skillet over medium-low heat. Cook the bacon slowly until fairly crisp, stirring now and then.

Add the celery, leeks and garlic to the skillet. Cook these for 4 to 5 minutes until crisp--tender and add the red pepper and mushrooms. Cook for 2 more minutes and remove the vegetables to the prepared pie pan baking dish, spreading them into an even layer.

Distribute the cream cheese evenly over the vegetables and mix the broth with the beaten eggs. Pour the eggs over the vegetables. Bake for 30 to 35 minutes until the frittata is puffed up and golden brown. Allow it to cool on a wire rack before serving. Chilled overnight and warmed again in the morning makes it taste even better.