Instructions: Heat a 10-inch skillet over medium-high heat. Add the bacon, separating the pieces as you go, and cook until slightly browned, about 4 minutes. Add the onion and cook until slightly softened, about 3 minutes. Add the mushrooms and continue to cook until the mushrooms are nicely browned, about 3 more minutes.

Meanwhile, break the eggs into a bowl and whisk them, fairly vigorously, until frothy, about 30 seconds. Season generously with salt and pepper. Add half of the balsamic vinegar and all of the tarragon to the mushrooms. Season to taste with salt and pepper.

Gently pour the whipped eggs over the ingredients in the skillet. Reduce the heat to medium and cook just until the edges have begun to set, about 3 minutes, then cover. Cook until the eggs have solidified and puffed up a bit, about 4 to 5 minutes.

Toss the arugula with the olive oil and remaining balsamic vinegar. Arrange on 4 plates and top each with 2 tomato slices. Lightly season the tomatoes with salt.

Gently slide the frittata out of the skillet onto a plate or cutting board and cut into 8 wedges. Place 2 wedges over the tomato slices, and serve.

This recipe yields 4 servings.

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