Frittatas are a great way to use up ingredients, eggs or vegetables. This time of year those of you with chickens are looking for a way to use up eggs, it’s the season of plenty. I discovered frittatas many years ago, but quickly lost my taste for them. I had found five dozen eggs on sale and bought some, about a week later I found them on sale again and bought some more. Ten dozen eggs for two people, not my greatest moment. The menu was frittata heavy for several weeks and I quickly lost my taste for egg heavy dishes. BTW, did you know you can freeze eggs? Beat an egg, pour it into a lightly greased small container (you can use a ramekin for one egg or a muffin pan for multiples) and pop it into the freezer until hard. Remove the egg from the dish and store in the freezer in a bag or container. When your chickens aren’t laying in December you can use the eggs from the freezer. Sure wish I had known that when I had 10 dozen eggs I was trying to use up.
Firing up the oven is not exactlythe first thing that crosses my mind this time of year, but you can work around the heat. In my case I was up early canning anyway. The kitchen was already hot, so I might as well use the oven. Frittatas reheat so well that it’s easy to make them in advance and then just reheat in the microwave. You miss the pretty pan presentation, and this recipe is very pretty in the pan, but that’s okay with me if I get to avoid heat stroke in the kitchen. They also freeze very nicely. You can have home-made, frozen lunches or dinners that were fast and easy to make.
4 slices bacon
1 small onion, chopped
1 ½ cups sliced new potatoes
1 cup chopped mushrooms
1 Tbsp. chopped garlic
1 medium zucchini, sliced
1 medium bell pepper, sliced in rings
¼ cup milk
¼ cup shredded parmesan
½ tsp. Italian seasoning
Preheat the oven to 350°.
In an oven proof skillet, fry the bacon. When done, remove and set aside to drain. When cool, chop into bite sized pieces. Kitchen shears are handy for this task.
Add the onion, potatoes, mushrooms, and bacon to the bacon grease and season with the garlic salt and pepper. Sauté until the onions begin to turn translucent and the potatoes begin browning.
Meanwhile, in a mixing bowl beat the eggs. Then beat in the milk, parmesan, and Italian seasoning.
When the potatoes have begun to brown add the zucchini and bacon pieces. Smooth the vegetables out flat in the pan and lay the pepper rings on top of the vegetables in a single layer. Pour the egg mixture over the vegetables; make sure that you pour it over at least part of every pepper ring so they cook into the frittata.
Transfer the frittata from the stove top to the oven and bake at 350° for 20-25 minutes. The frittata is done when the eggs in the center are firm. Enjoy!
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