SCORNED WOMAN BREAKFAST & BRUNCH FRITTATA recipe

Ingredients:

12 eggs
1 cup milk or half & half cream
2 oz. water
1/2 teaspoon salt, 1/4 teaspoon white pepper
1/4 teaspoon fresh parsley & basil
1 tablespoon olive oil
2 oz. butter
1 jar OAK HILL FARMS SCORNED WOMAN SALSA
1 bottle OAK HILL FARMS SCORNED WOMAN HOT SAUCE (to taste)
1 large yellow onion - chopped
6 large mushrooms - sliced
1/2 large green bell pepper - diced
6 slices Swiss cheese, 6 slices cheddar cheese
1/2 pound ricotta cheese
6 strips of well done crumbled bacon
Directions:
Combine and beat eggs, milk, water, salt, pepper, parsley, basil and olive oil. Heat up 10" non-stick fry pan and ladle just enough egg mixture to cover the bottom of the pan. Let the eggs "set" (the edges will dry) then turn over with a spatula to dry the other side. Remove from pan onto a plate. Continue making these thin egg layers until you have 5 or 6 of them. Set aside. Saute onions, peppers, and mushrooms in butter. When onions are clear, add OAK HILL FARMS SCORNED WOMAN SALSA - Click Here and OAK HILL FARMS SCORNED WOMAN HOT SAUCE - Click Here to taste. Let mixture cool slightly.

Place one egg layer on serving plate and spread a layer of ricotta cheese to seal the egg. Next add onion, peppers, and mushroom mixture, slices of cheese, crumbled bacon and cover with the next egg layer. Continue with next egg layer and fillings until your frittata is five layers high. On the top layer place two spoons of Scorned Woman Salsa in the center and spread slightly. Add a dollop of sour cream to the center and garnish with a tomato rose and parsley. Cut in half, then in quarters, then in eight wedge shaped servings. Serve warm or at room temperature. Enjoy this meal with a Scorned Woman Bloody Mary made with their Award Winning Bloody Mary Mix.


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