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Vegetable frittatta

Vegetable Frittata

Made with farm-fresh eggs, there is almost nothing better than a great frittata, even for lunch or a casual supper.

Whisk together:
8 eggs
2 tablespoons of half and half
Salt and pepper to taste
2 ounces of goat cheese crumbled (or other cheese according to your taste)

2 tablespoons minced shallot
2-3 cups of combination of vegetables. Use a variety or whatever you have. Color is important. Try mushrooms, red bell pepper, asparagus, spinach, broccoli and tomatoes. Pieces should be 1/2 to 1 inch.

Sauté shallot in butter in a 10 inch sauté pan. Add vegetables until slightly cooked and still crunchy. Add the egg mixture over medium heat and cook until the edges start to dry out, gently pushing the egg mixture toward the center tilting the pan to release the liquid back to the sides. Once it look like it is starting to firm up place in a 400 degree oven for 15-20 minutes until puffed and golden or under the broiler until set, 4-5 minutes. Sprinkle with fresh tarragon or other fresh herb. Cut in wedges to serve hot, warm or at room temperature.

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