Bacon Mushroom Sauerkraut Frittata

I was looking for a recipe to use up some mushrooms and sauerkraut. I find a Mushroom Sauerkraut Frittata recipe which I tweaked a bit.

Ingredients:

• 1/2 to 1 tablespoon  olive oil
• 1/3 cup onion, chopped fine
• 2 cups sliced baby portabella mushrooms, or any other mushrooms
• 1/4 teaspoon powdered garlic (or 1 clove garlic, minced)
• 1/2 cup canned sauerkraut, drained 
• 3 to 4 eggs
• 2 heaping tablespoons Greek yogurt
• 1/2 cup shredded mozzarella cheese
• 3 slices bacon, cooked and diced

Instructions:

1. Preheat oven to 400 degrees or or broiler.
2. Heat the oil over medium heat in a 10"  pan or skillet that can go in the oven. 
3. Add the onion and cook, until softened, about 3 or 4 minutes. (Stir occasionally.)
4. Add the mushrooms, and cook to release juices, about 4 minutes. 
5. Add the garlic and sauerkraut, and cook 2 more minutes.
6. Beat the eggs and the Greek yogurt together. 
7. Pour the eggs over the mushroom/sauerkraut mixture in the pan. 
8. Sprinkle mozzarella cheese and bacon pieces on top.
9. Cook for a couple of minutes on the stove to finish the bottom.
10. Place the pan in the oven for 2 minutes on broil, or 4 minutes on 400 degrees until frittata is set, and edges are light brown.
11. Cut into pieces and serve.

Carole's Notes:

I find this went well with rye bread toast. I think this will serve 2 or 3 for dinner, depending on if you have a salad or add other veggies.

The recipe is lightly adapted from http://bringtoaboil.blogspot.com/2008/12/crazy-breakfast-karls-mushroom-and.html