Garden Vegetable Frittata

This is a hearty, satisfying dish that fits equally well for dinner as it does for breakfast.

Yield: 10 servings


  • 4 strips bacon
  • 1 shallot, thinly sliced
  • 3 medium potatoes, chopped into 1/4 inch pieces
  • 2 green bell peppers, chopped into 1/4 inch piece
  • 1/2 red onion, chopped
  • 14 eggs
  • 1 cup milk
  • 2 roma tomatoes, chopped
  • 1 bunch green onions, chopped
  • Spices
    • 1/2 tsp oregano
    • 1/2 tsp cilantro
    • 1 tsp basil
  • 2 cups shredded gouda, divided
  • 1/2 cup shredded Parmesan, divided


  1. Cook the bacon in a large, 12" cast iron skillet until crispy.  Remove from heat.
  2. In the bacon grease, cook the shallot until aromatic.  Add the potatoes & bell pepper and cook until the potato begins to soften.  Add the red onions and cook until tender.  Remove from the heat.
  3. In a stand mixer, whip the eggs & milk.
  4. Into the eggs, add the crumbled bacon, potato mixure, tomatoes, green onion, 1 1/2 cup gouda, and 1/4 cup Parmesan.  Mix together by hand.
  5. Pour egg mixture into the cast iron skillet.  Cook over medium-high heat for for 1-2 minutes, until the bottom starts to set.
  6. Remove from the heat.  Sprinkle with the remaining cheeses.  Bake at 400°F for 12-18 minutes, until the egg has set.  If desired, broil for 1-2 minutes extra to further brown the top.
  7. Let stand on the counter for a few minutes before serving.  Serve warm.