For Breakfast or Brunch (or Breakfast for Dinner), or a protein-filled snack…I love frittatas! You can be as creative as you wish when it comes to the vegetables…the following combination is one of my favorite food memories from a delicious trip in Italy.

• 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

Preheat the oven to 375°F.

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.

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 cheeses 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.

Serves 4