Recipe by: Jennifer Fest
Featured: April 2020
5 strips of bacon, cooked and chopped (optional)
1 to 2 small peppers (sweet or hot), diced
1 small zucchini, peeled
2 small potatoes, diced
1/2 medium yellow or red onion, diced
2 cups greens: spinach, Swiss chard or kale, diced
8 farm-fresh eggs (or 6 large store-bought)
1/3 cup whole milk or cream
1 Tbsp. fresh herbs, chopped (rosemary, basil, thyme, parsley)
1/3 cup shredded cheese (optional)
Salt and pepper to taste
Heat oven to 375 degrees.
Cook bacon and set aside.
Dice zucchini, potato, onion and peppers.
Using same skillet with some of the bacon grease, sauté the potato, zucchini and chard stalks on medium heat until tender (if not using the bacon grease, sauté vegetables in olive oil). Add onion and peppers, and continue to cook until onion is fragrant. Add the leafy greens until wilted and set aside. In a medium bowl, whisk together eggs, milk, and herbs, bacon and cooked vegetables. Pour into greased pie pan or casserole dish. Sprinkle with shredded cheese and salt and pepper to taste. Cook for 20-25 minutes until center is cooked through. Let it cool for 5 minutes.
*This dish can be made ahead, covered in the refrigerator.