Fresh-Picked Frittata

Recipe from the get-togethers with Gooseberry Patch cookbook.

This custard dish breakfast treat deified its namesake since 3 inches of snowfall last evening would prevent picking veggies from a frozen garden.

    Ingredients:

    1 c. redskin potatoes, diced
    1/2 c. onion, diced
    2 T. olive oil
    1 c. mushrooms
    1 c. broccoli flowerets
    1/2 c. red pepper, chopped
    1/3 c. water
    1-1/2 c. shredded Cheddar cheese, divided
    8 eggs, beaten
    1/2 c. mayonnaise
    1/2 t. dried oregano
    1/2 t. basil
    1 T. Italian salad dressing mix

    Directions:

Combine potatoes, onion and oil in a skillet over medium heat; sauté until golden. Add mushrooms, broccoli, pepper and water; cover and cook just until potatoes are tender. Uncover and cook until liquid evaporates.

Spoon vegetables into a lightly greased 9-1/2” round deep-dish baking pan; top with half the cheese. Whisk together remaining ingredients except cheese; pour evenly over top. Sprinkle with remaining cheese.

Bake at 375 degrees for 40 minutes, or until a knife tip inserted in the center comes out clean.

Let stand for 5 minutes.

    Makes 6 servings.

    Suggestion: Joan served the frittata with fresh fruit and a pumpkin spice muffin.