Veggie & Bacon Fritatta

10-18-11 Bundle recipe suggestion #2:

This was the perfect breakfast on a cold fall morning. It warms you right up and is a great energy boost for the day. I absolutely loved all the veggies that were in this baby. It was so fresh and delicious. Pretty easy to throw together too! This was a great way for me to use the fresh ingredients I received in my last Bundle from Muir Fresh Harvest.

Veggie & Bacon Fritatta

(2 large servings)

Ingredients:

6 slices thick cut bacon chopped

1 tablespoon butter

1 clove garlic

1 Anaheim pepper

1/4 cup chopped red onion

1/2 cup cremini mushrooms, washed and sliced

4 eggs

1/4 teaspoon rosemary

1/4 teaspoon oregano

a dash of cayenne

salt and pepper to taste

1/2 cup shredded cheddar cheese

1 Roma tomato, diced

Preparation:

-In a medium pan crisp bacon pieces, spoon out from grease and set aside. 

-Add mushrooms to bacon grease, season with salt, pepper and a little cayenne.  Cook until slightly tender. Remove and set aside with bacon. 

-Wipe out your pan, and add butter to melt. Add garlic, pepper and onions. Season with salt, pepper, cayenne, oregano and rosemary. Saute until garlic is golden brown. Add bacon and mushrooms back into the pan. 

-Beat 4 eggs in a bowl, and add a little milk. Beat well. Salt and Pepper your eggs. Pour eggs over sauteed veggies and bacon. Cook on medium to medium-low heat until eggs are mostly cooked through. Do not scramble, just let them cook slowly. 

-When eggs are almost done, flip over to finish cooking other side. Sprinkle cheese over finished eggs and fold over onto a plate to serve.

-Top with diced tomatoes.

-Serve immediately

Mmmm. This was delish! I hope you enjoy it as much as I do!