Cheese and Bacon Frittata (Gluten-free)

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My mother gave me this recipe several years ago, and the reactions have always been complimentary. I have often doubled the recipe for a brunch crowd. Serve it with a fruit salad and some corn muffins or blueberry muffins for a simple but elegant breakfast buffet.

Combine & whisk together in a medium bowl:

6 eggs

1 cup milk

2 scallions, chopped well

1/2 cup red pepper, chopped (optional)

1/2 cup mushrooms, sliced (optional)

2 tablespoons melted butter

Sprinkle of salt & pepper

Pour into glass or pottery 9” x 9” greased baking dish.

Sprinkle over the top:

1 cup grated cheddar cheese (I have used many combinations of cheeses, depending upon what is in the refrigerator at the time).

2 slices of crisp bacon, crumbled

Bake at 400° in preheated oven for 25 – 30 minutes, until the eggs have risen in the center and the top is lightly browned. Let cool for 5 minutes. Eggs will fall and frittata will flatten out.

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