Garden Fresh Frittata

Source: Christine H., Blackstone, Va.

Second Place Winner of Food Independence Recipe Contest 

¼ cup green pepper, chopped (Va. item)

1/8 cup green onion, chopped (Va. item)

1 small potato, partially cooked and coarsely chopped (Va. item)

2 strips bacon, cooked crisp and crumbled (Va. item)

Cheese (Va. item)

4 eggs (Va. item)

¼ cup mushrooms, chopped

2 ounces parmesan cheese, shredded

3 tablespoons half and half

Freshly ground black pepper

Olive oil or bacon drippings

In an 8-inch oven proof sauté pan or frittata pan, sauté green pepper and onion in bacon drippings or olive oil until onions are transparent. Add mushrooms and sauté until done. Add potato and chopped basil, using one or two large leaves. Toss well and finish cooking potatoes adding more bacon drippings or oil, as needed. Add bacon. In medium bowl, whisk eggs with cheese and half and half, with a couple turns of black pepper. Add egg mixture to vegetables. Stir gently while cooking until just under soft set. Finish cooking in oven, placing pan in the middle of the oven on the broil setting. If using frittata pan, place top pan and flip to finish cooking.

Note: To serve, Christine suggests cutting frittata in quarters, giving each person two quarters with one quarter leaning on the other. Garnish with sprinkling of julienne basil. This recipe serves two. Christine also suggests using vegetables and herbs that you have on hand, such as asparagus, spinach, shredded carrot or squash (Va. items). In place of parmesan cheese, use grated sharp cheese but place on frittata in last cooking step. Cooked ham or sausage, chopped, can be substituted for the bacon. Can easily be meatless dish by eliminating bacon and using olive oil.