| 1 cup of Butterball Turkey Bacon, cut into ½ inch length
½ cup of Yellow Squash, diced with skin
½ cup of Zucchini, diced with skin
½ cup of Cremini Mushrooms, sliced
½ cup of Diced Tomatoes, seeded
4 oz Goat Cheese, crumbled
3 tablespoons of fresh Basil, cut into julienne
6 large Eggs
Salt, pepper, nutmeg
4 tablespoons of extra virgin olive oil
| Crack the eggs into a large bowl and beat lightly with a fork. Add salt and fresh pepper, pinch of nutmeg and half the cheese. Set aside. Warm a 9-inch ovenproof omelet pan over medium fire. Add the olive oil. Heat to just under smoking. Add the Butterball Turkey Bacon and sauté lightly. Add the yellow squash and zucchini, the mushrooms and toss simmering for about 2 minutes. Season lightly with salt and pepper. Sprinkle with basil julienne. Turn the heat to medium and pour in the egg mixture. Stir lightly and allow the bottom of the pan to set while moving the top 2/3 of the mixture. Add the diced tomatoes. Continue stirring until the eggs are almost set, the center is firm. Use a spatula to loosen the bottom and sides of the pan. Sprinkle with the goat’s cheese. Transfer the pan to a broiler placing it about 5 inches from the heat. Broil until the frittata is puffy and firm. Remove and let cool in the pan for about 2 minutes. Place a large flat plate over the pan and invert. Let the frittata come to room temperature for serving. Cut into wedges. | 
