CHIVE FRITTATA

3 Tbsps. minced chives

2 large potatoes, scrubbed 

2 Tbsps. butter or margarine (if needed)

4 slices bacon, cooked 

5 large eggs, beaten

1 small tomato, diced

1/2 cup shredded cheese such as American, Cheddar, or Monterey Jack

Salt and pepper to taste

Beat eggs until frothy and stir in the chives and seasonings. Allow to sit while preparing bacon and potatoes. In a large non-stick fry pan, fry the bacon until crisp, drain and crumble it. Reserve 1 Tbsp. bacon fat, draining any excess from the pan. Slice potatoes into 1/4" thick rounds (or smaller if preferred) and sauté them in the same pan over medium heat until tender. If pan seems too dry, add some butter, then pour in the egg mixture. Stir lightly to combine well, swirling the pan to distribute the eggs well. Evenly distribute the bacon, diced tomato and cheese. Cover the pan and cook over medium-low heat until the top of the frittata sets and the bottom is lightly browned.

To serve: invert a platter over the top of the pan and flit the frittata quickly onto the plate (browned side up). Cut into serving portions and enjoy! Serves 4-6 as a main course, 6-8 as an appetizer.

This is an easy recipe to diversify on for a quick weeknight meal. Serve with a salad and some crusty bread. Try some of these variations:

-    Substitute other herbs for the chives, such as chervil, basil, oregano or thyme. Add 1/2 cup sautéed,          minced onion or shallots.

-    Add 1/2 cup sliced, sautéed mushrooms, or 1/2 cup minced and sautéed bell peppers.

-    Substitute 1/2 cup diced ham for the bacon

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