Traditional Garden Frittata

By Hank Levitt and Pam Dean

9 Jumbo eggs (Duncan Farms)

3-4 Red new potatoes (Jackson Farms)

½ C. Green onions –chopped (Ivor’s Oxmoor Farms)

1 medium iciban eggplant (home garden)

1 Green bell pepper-chopped (home garden)

½ C. Shitake mushrooms-chopped (Hawthorne Farms)

6 oz. chevre Cheese—shredded (Capriole Farms)

2 Heaping T. basil- torn ( home garden)

1 Heaping T. rosemary –chopped ( home garden)

1 Heaping T. Thyme_ chopped ( home garden)

Olive Oil for pan

Salt and Pepper to taste

Peel and slice eggplant ½” thick. Place on oiled baking sheet and lightly brown. About 5 min. each side. Coarse chop when cool.

Par boil potatoes and slice ¼” thick when cooled. Beat eggs. Add most of cheese. Save some for topping. Add herbs, salt and pepper.

Saute green pepper, onions and mushrooms. Remove from skillet . Add potato slices and lightly brown on both sides. Return sautéed veggie and eggplant to skillet. Pour egg mixtures over veggies. Do not stir. Reduce heat and cook for about 30 minutes til done. Top with Cheese and broil til lightly browned . Serve hot, warm or cold.