It is the end of the summer produce at the Farmer's Market and at the Deck Family Farm booth there was a package of beef bacon that was calling my name. The day seemed perfect for a frittata, especially since our chickens are finally laying and beginning to increase their production a little.
Summer Fritatta with Beef-Bacon
2-4 potatoes, par cooked and sliced
5-6 slices beef bacon (the only place I have ever found this, or lamb bacon which would be equally good, is the Deck Family Farm.)
2 cloves of minced garlic
1 yellow onion
2 bell peppers
1 zucchini
10-14 eggs
2/3 cup milk
1-2 cups grated cheese
Salt, pepper, herbs
1 tomato
Preheat oven to 350.
Cut the bacon strips into bite-sized pieces. Fry till cooked through and remove from the pan. Sauté the garlic and onion until transparent and add the remaining veggies (except tomato) and cook till done.
While the vegetables cook, grease an 11x14 baking pan and cover the bottom with a layer of potatoes. Sprinkle a pinch of salt over them. Distribute the cooked bacon over that, spreading it out evenly. When the veggies are done, spread them out I et the bacon.
Whip up the eggs, milk, herbs, and salt & pepper. The frothier your eggs are, the more the frittata will rise as it bakes. I used chives and dill, but use whatever herbs are handy and tasty to you.
Sprinkle the grated cheese over the veggies in the baking dish. Pour the eggs over the layers. The egg mixture should come about 2/3 up the side of the dish.
Thinly slice the tomato and spread the slices over the top. Bake for approximately 40 minutes, or until the egg doesn't jiggle when you shake the pan.
Frittata is one of those wonderful recipes that has infinite possibilities and is really hard to mess up. For myself, I've found that par cooking the potatoes is important. What do you like in your frittata?
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