Bacon and vegetable frittata

I love a good frittata. This is one of my favorite things to make for weekend brunch but it is also an easy weeknight go-to meal and the leftovers make a great easy to pack lunch. You can use up whatever vegetables you have on hand with eggs (which we always have in our fridge). If you have leftover cooked veggies, that works too. I love using leftover sautéed asparagus and mushrooms in a frittata (because they taste great in a frittata, but also because who wants to eat limp leftover asparagus by itself?).

Ingredients:

- 8 eggs, beaten with salt and pepper

- 1 cup of chopped mixed vegetables (such as onion, mushrooms, bell pepper, spinach, green onion). You can use fresh vegetables or already cooked leftover vegetables

- Salt and Pepper

- 1 tbsp fresh parsley or chives, chopped

- 3 green onions, diced

- 4 pieces diced bacon

Directions: Preheat the oven to 350 degrees. In a cast iron pan, sauté the bacon until brown and starting to crisp. Add in your chopped vegetables, season with salt and pepper, and cook until the vegetables are soft. This will take less time if you are using leftover vegetables that are already cooked. If you are using a mix of fresh and cooked veggies, add the fresh vegetables first and cook them until they are almost as cooked as your leftover vegetables before adding the cooked vegetables. Stir in the fresh herbs and green onion, and then add in the eggs and stir to mix together. Put your pan into the oven and bake until the eggs are firm and cooked through (once all the liquid has cooked out), typically 10-15 minutes. Let cool for 5 minutes, cut into slices, and serve.

Note: this can easily be made vegetarian by omitting the bacon and using butter or oil to cook the vegetables instead. It will be missing that smoky sweet bacon flavor though.