TUSCAN FRITTATA

Serves: 4

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TUSCAN FRITTATA

Cook time: 15 MinTotal time: 15 Min

Ingredients

• 1/4 cup bacon, diced
• 1/2 red onion, sliced
• 1/4 cup sliced mushrooms
• 1/4 cup cooked asparagus, cut into 1” pieces
• 1 cup cooked potatoes, cubed
• 3 tablespoons fresh basil, chopped
• 2 tablespoons fresh chives, chopped
• 1/2 cup cherry tomatoes, cut in half
• 6 eggs, lightly beaten
• 2 tablespoons heavy cream
• 1/4 cup goat cheese, crumbled
• 3 tablespoons grated parmesan cheese
• 1/4 cup shredded jack cheese
• Salt & pepper, to taste
• 2 tablespoons butter
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 375°F.
2. In a large, non-stick, oven-safe sauté pan, cook the bacon until the fat begins to render and the bacon is halfway cooked. Add the onions and sauté over medium heat for 10 minutes, or until the onions are soft and slightly golden. Add the mushrooms, asparagus, cooked potatoes, and tomatoes and sauté for 5 minutes more. Add the herbs and stir to combine.
3. In a large mixing bowl whisk together the eggs and cream. Add the egg mixture to the pan of sautéed goodness, along with the three kinds of cheese, and mix to incorporate. Allow the edges to cook until golden then place the pan in the oven for 10 minutes or until the frittata is puffed and golden.

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