Bacon, Tomato, and Cheese Strata

By: Grace Verage

From: Hunts

This recipe uses MOSTLY co-op ingredients and is delicious!! I made this in a 9×13 so I’ve changed the ingredients a bit…


– Bacon (I seriously used the whole package we get at the coop… but I’m sure half would be good)

– 1 bunch green onions OR 1 onion, clicked

– Package mushrooms, sliced

– 2 cans (14.5oz) diced tomatoes

– 3 cups cheddar cheese (or whatever cheese you have!)

– sliced bread, enough to cover the bottom of an 8×13 pan twice! (about 12 slices)

– 9 eggs

– 3 cans (12oz) evaporated milk (OR you can use half and half, cream, or milk… whatever you have!)

– 3 tbsp spicy brown mustard

– salt and pepper

For directions, click here. Just remember, the ingredients I put above are for a 9×13 pan. The directions on the website are for an 8×8.

Ina Garten’s Vegetable Frittata

By: Grace Verage

Adapted from Ina Garten

There are always eggs and veggies at the Co-op!!


1 small zucchini (diced)

2 bell peppers (seeded and diced)

1 onion (diced)

olive oil

kosher salt and black pepper

2 tsp minced garlic

12 extra-large eggs

1 cup half-and-half

1/4 cup parmesan cheese (or whatever cheese you have!)

1 tbsp butter

3 scallions chopped (white and green parts)


Preheat oven to 350 degrees.

Using a 10-inch ovenproof skillet, saute zucchini, peppers, and onion using olive oil. Season with salt and pepper.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, and cheese. Season with salt and pepper.

When veggies are tender, add butter and scallions (if using) and saute for about a minute.

Pour egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer pan to the oven and bake the frittata for 20-30 minutes, until puffed and set in the middle. Sprinkle with cheese and bake another 3 minutes until cheese is just melted. Serve hot!