September 12 is National Brunch Day. Celebrate at home with Yampa Valley Kitchen’s Garden Frittata.

Ingredients:

6 large eggs

⅓ C cream

½ C shredded gruyere

½ C goat cheese

½ C cherry tomatoes, cut in half

½ C red bell pepper, medium dice

1C arugula

1t fresh lemon juice

1t salt

1T unsalted butter

Garnishes (all optional – mix and match):

Heirloom cherry tomatoes

Radish slices

Goat cheese

Pea tendrils, fennel fronds, or whatever nice herb garnishes are available

Instructions:

Preheat the oven to 400F. Whisk eggs, heavy cream and salt until you get a smooth and even texture. Melt butter and coat an 8-inch non-stick frying pan. Add peppers, tomatoes and arugula evenly on the bottom of the pan. Add egg mixture. Add cheese to the egg mixture. Bake for 10-12 minutes, or until the edges are set and the top is lightly browned. Garnish.