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Ingredients
Potato Vegetable Frittata
Preheat the oven to 200°C (approximately 400°F).
Dice the bacon. Rinse the broccoli and blanch for 3-4 minutes in boiling, salted water. Remove from the water, place over ice and drain well. Rinse the peppers and cut in half. remove the seeds and cut into small cubes. Peel the asparagus, cut away the woody ends and cut into 2 cm (approximately 1 inch) pieces. Blanch the asparagus in boiling, salted water for 5 minutes. Peel the carrot and cut into small pieces. Peel, rinse and slice the potatoes into small slices. Rinse the tarragon, shake dry, pluck the leave, and chop finely. Beat the eggs with the milk and season with salt, pepper, and nutmeg.
In a large skillet, cook the bacon, potatoes, and vegetables while stirring occasionally. Pour the eggs and milk over the vegetables until all the vegetables are covered. Sprinkle with tarragon. Bake in the preheated oven and bake for 15-20 minutes. Remove the finished frittata and cut into pieces. Serve garnished with a sprig of tarragon.