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Holiday Brunch:Festive Frittata with Holiday Hash

This holiday season we are hoping to help take the guesswork out of your brunch menu by not only delivering produce right to your doorstep but also two simple and delicious recipes! A frittata is one of our favorite brunch items to make at home. It’s super quick and easy and very versatile. You can use whatever produce you've got lingering in your fridge. Our recipe is packed with flavor and our simple holiday hash is the perfect pairing to make it a merry meal. It's ideal for Christmas morning or any sleepy Saturday. Feel free to wear your fuzziest robe, grab a cup of coffee (or maybe a mimosa) and cozy up to the fireplace to enjoy these tasty recipes!



Homemade Festive Frittata

First things first though, you may be asking… what is a frittata? It could be called a crustless quiche, but it is a delicious egg-bake casserole filled with yummy vegetables, cheese, herbs, cheese, meat, and whatever else you have on hand.

Active time: 15 Min.

Total time: 40 Min.

Servings: 6-8

Ingredients:

1 Perfectly Imperfect zucchini, quartered lengthwise and diced

1 cup Perfectly Imperfect cherry tomatoes, sliced

4 Perfectly Imperfect green onions, sliced (or ¼ cup finely chopped onion)

6 slices thick cut bacon, sliced into 1 inch pieces

1½ cup gruyere cheese, shredded/grated

2 Perfectly Imperfect garlic cloves, minced

Salt and pepper

12 large eggs

1 cup whole milk (or any milk substitute)



Directions:

Preheat oven to 400 degrees.

In a large oven safe skillet, cook sliced bacon pieces until crispy over medium heat. Remove the bacon from the pan and set aide. (Tip; leave the bacon grease in the pan to sauté the veggies in for more flavor!)


Add the sliced green onion and minced garlic to the sauté pan. Cook for 1-2 min. Add in the diced zucchini and cook for an additional 1-2 minutes. Then add the sliced tomatoes to the veggies and cook for 5 minutes or until softened. Turn off the heat and let cool.

While the vegetable mixture cools, whisk together the eggs, grated cheese, ½ teaspoon salt, black pepper to taste and bacon. Pour the egg mixture over the sautéed veggies in the oven safe pan. Spread the veggies and the egg mixture out evenly.


Carefully place in the preheated oven and cook for 15-20 minutes or until golden brown and firm.


Eat while warm, or cool and refrigerate up to 4 days. Reheat simply in a low 325 degree oven until internal temperature reaches 165 degrees.


This week we rescued so many delicious root vegetables that were a perfect mix to create a delicious hash for your holiday brunch. Crunchy, herby and soooo yummy!


Holiday Hash

Active time: 15 Min.

Total time: 45 - 60 Min.

Servings: 6-8

Ingredients:

1 Perfectly Imperfect sweet potato, peeled and diced into ½ inch pieces

½ Perfectly Imperfect butternut squash, peeled and diced into ½ inch pieces

1 Perfectly Imperfect russet potato, peeled and diced into ½ inch pieces

3 Perfectly Imperfect celery stalks, diced into ½ pieces

1 Perfectly Imperfect red onion, diced into 1 inch chunks

Juice of ½ Perfectly Imperfect lemon

3 tablespoon olive oil

2 Perfectly Imperfect garlic cloves, minced

Salt and pepper

1 teaspoon fresh thyme, minced

1 teaspoon fresh sage, minced



Directions:

Preheat oven to 425 degrees.

Wash and prepare vegetables listed in the ingredient list. Arrange on a large baking sheet, making sure to spread the veggies out evenly to allow them to crisp up.


Combine the olive oil, garlic, thyme, sage, lemon juice, pinch of salt and pepper in a bowl. Mix and pour over the vegetables. Toss to combine evenly.

Roast in the oven for 30-45 minutes (depending on your oven) until golden brown and crispy. Remove from the oven and enjoy!



We hope you'll give this recipe a try! Show us how you customize it with the vegetables you received this week and we'll share it to inspire others. Tag us @perfectlyimperfectproduce on Facebook and Instagram. Happy weekend PIP family!

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