- 2 tbs of butter
- 2 green onions
- 1 baked potato
- 6 grape tomatoes
- 1/6 of a green or red pepper
- 3-4 small mushrooms
- 2 stripes of cooked bacon
- 1/2 tsp of salt
- 1/2 tsp of pepper
- 6 eggs
- 3 tbs of half and half, milk or cream
- 1 tbs of Italian spices
- 1/4 cup of fresh parsley
- 1/8 cup of shredded cheese
- Preheat oven to 350
- Melt butter in 8 inch skillet
- Add green onion, diced potato, sliced tomatoes, diced pepper, sliced mushrooms, salt and pepper, and tear bacon to skillet. Stir in slowly over medium heat.
- Whisk eggs in small bowl. Add half and half, spices and most of parsley (keep back some for garnish on top).
- Pour egg mixture over vegetables and reduce heat. Pull vegetables into center to allow uncooked egg mixture to move to bottom of skillet.
- When most of the top of the Frittata is solid, place remaining parsley and cheese on top and place in oven to finish browning for 4-5 minutes.
Recipe serves 4 guests. Seasonal or favorite vegetables may be used. Frittata is also called an Italian Open Faced Omelette. Recipe developed by Linda Ard, Innkeeper, at Burchell's White Hill Farmhouse Inn northwest of Minden, Nebraska.