Simple Spring Vegetable Frittata
6 eggs - several vendors have eggs
½ cup milk or cream
1 teaspoon salt
½ teaspoon black pepper
4 strips bacon, diced (Purely Farm)
1 cup onion, diced
1/2 cup snap peas (blanched or 1/2 cup zucchini cut into half moons)
4 cups spinach, Swiss chard or baby kale
½ cup shredded cheddar cheese - or any cheese you like (Fulper Farm or Sugar Maple Farm
green onion, for topping plus some chopped fresh herbs
Preheat oven to 350°F (180°C).
In a large bowl, whisk the eggs, milk, salt, and pepper.
If using, cook the bacon in a pan. Once fully cooked, take out the bacon and set aside.
Add onions to the same pan and cook until translucent.
Add snap peas and zucchini and cook till just slightly softerned.
Add spinach and cook for a couple minutes until spinach is slightly wilted.
Add the bacon back into the pan. Blend together.
Add the eggs and cheese into the pan.
Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
Top off with green onions and chopped herbs, if desired.