Mushroom and Bacon Frittata with Roasted Tomatoes
1 (10.5-ounce) container grape tomatoes
3/4 cup diced shallots, divided
1 teaspoon extra-virgin olive oil
3 slices applewood-smoked bacon, chopped
12 ounces mushrooms (such as crimini and stemmed shiitake), cut into 3/4-inch dice (about 5 cups)
2 1/2 tablespoons chopped fresh basil, divided
6 large eggs
1 tablespoon Dijon mustard
Nonstick vegetable oil spray
1 cup crumbled soft fresh goat cheese
Splash of balsamic vinegar
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.
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.
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.
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.