Patty's Delectable Frittata

Patty’s Frittata Recipe

1 Tbsp. Vanilla Herb Oil

4 Fresh Basil Leaves
1 Cup Shredded Potatoes
½ Cup Chopped Fennel
4 Eggs

½ Cup Homemade Ricotta Cheese
Pinch of Salt
1 tsp. Pepper
½ cup Shredded Zucchini
2 Strips of Bacon (a healthier option - turkey bacon)


Relish

2 Tbsp. White Balsamic Vinegar
¼ Cup Fennel Leaves
½ Cup Shredded Zucchini
2 tsp. Sugar
Pinch of Salt
½ tsp. Pepper
1 Tsp. Vanilla Oil

Directions:

Fry two strips of Bacon, when they are cooked chop them and set them aside for later. Warm vanilla herb oil in a medium sized frying pan on medium-high setting. When the pan oil has warmed for a few minutes, place the four basil leaves in the oil. When the leaves become crispy and transparent it's time to pull them out of the pan and set them aside. Add potatoes and fennel to the frying pan and saute until the potatoes begin to brown. While the potatoes and fennel are cooking whisk four eggs, then add ricotta cheese, zucchini, pepper and salt. Mixed together, then add the mixture on top of the potatoes and fennel and reduce heat to medium to medium/low and cover. While that cooks it's the perfect time to make the relish, so add 2 tsp of white balsamic vinegar to the fennel leaves and zucchini in a small bowl, add sugar, salt, pepper and vanilla mix together cover and refrigerate until the frittata is fully cooked.

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