Garden Herb Frittata

I wonder, what is life like with reliable internet connection?

I've been trying to post this for days, but our internet has hit it's "summer time mode" - meaning it only works for minutes at a time. My brother informed me that it works great from 4:00am to 6:00am. I guess I don't care that much. :D

I suppose if I want reliable I should go back to dial-up - sllllooooow and stead she goes!

Anyhow...I planted a garden!

It's exclusively edible flowers and herbs. The fresh herbs just waft anticipation of all the delicious dishes I intend to make this summer. Oh yum!

Oregano

This is a new one for me - Lime Basil - and it really does have a lime flavor!

Parsley

Italian Basil

Dill - I crave Swedish pickled herring,  new potatoes and sour cream just smelling it!

My favorite - Rosemary

It's just a baby garden with baby plants, but I couldn't resist picking a few leaves to try in this Fritatta, hence the name in the title. The fresh herbs just take it over the top.

Garden Herb Frittata

serves 2-4

butter

4 eggs

1 c. shredded cheese 

(I used cheddar since that is what was on hand, 

but gouda, swiss or emmentaler would take it to the next level.)

1/4 c. milk

dash of sea salt

pepper

chopped fresh herbs - rosemary, oregano, basil

1 leftover baked or boiled potato

4 sliced turkey bacon

1 1/2 c. fresh spinach, torn or sliced into bite-sized pieces

Start by whisking together the eggs, 1/2 c. cheese, milk, salt, pepper and herbs. Set aside. Heat oven to 400 degrees Fahrenheit.

Melt butter in a 10 inch, oven proof skillet and saute turkey bacon and potatoes until golden. If you don't have leftover potatoes on hand, try a cubed, crusty bread, or make without for a low carb option.

Toss the spinach on top and stir to wilt a bit.

Turn heat to med low/low and add egg mixture. Stir occasionally, just until the mixture starts to thicken.

Top with remaining 1/2 c. cheese and place in the heated oven for 15-20 minutes.

Slice and serve.