Want to whip up the fritatta we made in our video?
Here's the recipe from Jo Ann's kitchen...enjoy!

 

Jo Ann's Favorite Garden Fritatta
Keep an eye out for this recipe in our upcoming cookbook, Harvest Table.

4 thick slices bacon, chopped
1 onion, diced
1 red pepper, thinly sliced
1 c. fresh or frozen corn, thawed if frozen
1 c. green beans, thinly sliced
1 bunch Swiss chard, thinly sliced
3 eggs, beaten
1-1/4 c. half-and-half
salt and pepper to taste
1 c. shredded Cheddar cheese
a pinch of dried thyme
Optional: fresh chives, minced

In a large skillet over medium-high heat, cook bacon until crisp. Drain bacon on paper towels; reserve drippings. In one tablespoon drippings, saute onion, red pepper and corn for 5 minutes. Add beans; saute another 3 minutes. Transfer vegetable mixture to a bowl; set aside. Add one teaspoon drippings to skillet; saute chard for 2 minutes. Add to vegetable mixture in bowl. In a separate large bowl, whisk eggs, half-and-half, salt and pepper. Stir in bacon, cheese and vegetable mixture; pour into pan. Bake at 375 degrees for about 35 minutes, until set. Let stand for 10 minutes; cut into wedges. Sprinkle with chives, if desired. Serves 8.

YUM!

---