Shut down, Eat Up! Italian Fritatta

OK folks. So, this first shutdown recipe costs $17.60 at my local Harris Teeter, and that is before I use my store discount card. It is also super-duper easy, and good for breakfast, lunch, or dinner!

Think of a fritatta as a quiche without a crust. Puffy, cheesy, and delicious. here we go!

• ~10oz thick cut bacon ($5.49 for 20oz package)
• 8 eggs ($2.99/dozen)
• 1 pint light cream ($2.89)
• 3 Tbs tomato paste with garlic and oregano ($0.89 for 6oz can)
  
• ~6oz shredded mozzarella cheese ($2.69 for 8oz package)
• ~1/2 bag frozen Italian vegetable medley ($2.65 for 12oz bag)

Not included in price (aka pantry staples):

• 2 tsp Garlic powder
• 1 tsp salt
• 2 tsp black pepper
• Nonstick cooking spray

1. Preheat oven to 375 degrees.
2. Cut bacon into lardons (for what a lardon is, click here). Spray oven-safe saute pan with nonstick spray and heat over medium flame. Add bacon and cook until crispy and fat is rendered. Remove bacon with slotted spoon, leaving fat in the pan.
3. Add vegetables to pan and saute in bacon fat until starting to brown.
4. Meanwhile, crack eggs and combine with cream in bowl. Add tomato paste, garlic powder, salt, and pepper. Whisk thoroughly to blend.
5. When vegetables are ready, reduce pan to low. Spread the vegetables evenly in the pan. Pour in ~1/2 of the egg mixture. Sprinkle all bacon and 1/2 cheese on top and let cook for ~1 minute to set the eggs slightly, then pour on the rest of the egg mixture and top with remaining cheese.
6. Turn off stove and place pan in oven for 10-15 minutes, or until your fritatta has gotten puffy and golden brown. Let cool slightly, slice like a pie, and serve.