COLOURFUL FRITTATA

3 strips bacon
1 carrot, grated
2 green onions, chopped
1 crown broccoli, chopped fine
4 large mushrooms, chopped
2 teaspoons of pimentos, chopped
8 eggs, slightly beaten
2 tablespoons dijon mustard
¼ cup half and half
&fra12 teaspoon Thudium's Herb Seasoning
½ teaspoon sea salt
½ teaspoon black pepper
½ cup Asiago cheese, shredded
½ cup Gruyere cheese, shredded
butter or cooking spray

Preheat oven to 375ºF. Using butter or cooking spray, grease a 1 ½ quart baking dish.

In a medium-sized skillet, fry bacon until crisp and crumbly. Set bacon aside. Drain all but 1 tablespoon of the bacon grease. In same pan, sauté the carrot, onions, broccoli, mushrooms, and pimentos in the bacon grease.

Meanwhile, in a large bowl, combine eggs, mustard, half and half, Thudium's Herb Seasoning, sea salt, and black pepper. Beat together until foamy. Add Asiago and Gruyere cheeses, as well as sautéd vegetables and mix until combined.

Pour mixture into greased baking dish and bake at 375ºF for 25-35 minutes or until a knife inserted in the center comes out clean.