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We are up and having a little brunch this morning before trimming the Christmas tree. I hadn’t planned a frittata for this morning and certainly was not in the mood for an early morning supermarket run, so as usual, I set out to make do with what was on hand. Luckily, there was some Swiss cheese, leftover fettucine and a little bacon hanging out in the fridge along with some fresh tarragon that still had some life in it. Together they came together for quite a delicious frittata.
Now to the dreaded task of stringing the Christmas lights…
2 cups cooked pasta
1 cup grated swiss cheese
1 clove very finely minced garlic
1/2 tsp cracked black pepper
2 tbsp chopped fresh tarragon
8 slices precooked crisp bacon
Place in a greased six cup casserole dish or pie plate.
2/3 cup whipping cream
1 tsp salt
Pour over the pasta and chesse mixture. Top with additional grated Swiss cheese if desired. Bake for about 35-40 minutes in a preheated 350 degree F oven or until the eggs are set at the center. Serves 4.