Breakfast Frittata with Pancetta and Mushrooms

Life has been so busy, I feel like I am going in fifteen different directions. And when life demands so much, I look for short cuts in the kitchen and when I have the opportunity to use leftovers, I never pass up the opportunity to put them to good use. I just love frittatas, they are a great way to use up leftover vegetables and meats. This frittata was made from some leftover hash browns, sauted mushrooms and I threw in some pancetta, for salt and a little more flavor. The word Frittata - is based on and Italian dish which translates to egg-cake, it is like a quiche without the crust, a great gluten-free recipe for those of you are don't eat gluten. Frittatas are a healthy option for breakfast, brunch or even lunch. In Italy they serve them at room temperature. I like mine warm and right out of the oven. The great thing about frittatas is that you can be creative when making them, you can add a variety of your favorite vegetables, meats and cheeses to this Italian dish. Here at Casa Linda we eat frittatas often because they are easy and quick and as I mentioned earlier and great way to use up leftover veggies from dinner the night before. This is also a one pot wonder, you don't have to worry about washing number pans, because you use only one pan for everything. You gotta love that. We had our first freeze this week so I had to pick all my produce out of my garden, it was outside in the dark because of the time change trying to pick my last few tomatoes. I used them as a garnish, because I forgot to add them to the dish. Yes, I even goof up at times in the kitchen. I hope you enjoy this recipe. I love hearing from you, so keep up the comment and Facebook messages. Bon Appétit, Cecelia