Romantic Getaway in Vermont, New England

Recipe of the Month

Pancetta-Cheddar-Potato Frittata
Featured on our Winter menu as the perfect complement to Chef Russell's Beef Tenderloin entree.
From the recipe files of
Russell Stannard, Executive Chef

This recipe makes one frittata ~ six servings.

Ingredients:
3 Potatoes. Par boiled or shredded
4 eggs
½ cup milk
1½ tsp salt
½ tsp pepper
½ cup Pancetta (cooked)
¼ cup chopped parsley
½ cup shredded cheddar cheese

Beat eggs and milk, add remaining ingredients & mix well. Pour mixture into a hot 9" skillet. Top with shredded cheese. On a stove top, cook to set bottom. Finish cooking with oven at 350 degrees until firm.

Serve along with your entree of choice or enjoy all by itself.

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