Enjoy a gathering of family and friends with these delicious recipes. All can be made ahead to give you time to spend with your guests and family.

10 to 15 chive blossoms, broken into florets

2 lbs. (4 large) potatoes, scrubbed (peeled if desired – I leave the skins on)

2 Tablespoons butter or margarine

4 large eggs, beaten

Dash of tobasco sauce,  and black pepper to taste

4 slices bacon, cooked crisp and crumbled, reserve 1 tablespoon of fat

Beat eggs until slightly forthy and stir in the tobasco, pepper, bacon and chive blossoms.  Slice the potatoes into thin rounds and saute in the reserved bacon fat until tender. Cool slightly and add potatoes to beaten eggs. Allow to sit 10 minutes.

Melt butter in a deep omelet pan.  Pour in egg/potato mixture and shake pan gently to settle. Cover and cook over medium-low heat until the top of the frittata sets and bottom is lightly browned.

To serve, invert a plate or serving platter over the top of the omelet pan and quickly tip the frittata onto the plate.  Slice into wedges and serve hot. Serves 4 to 6 as a main course, 6 to 8 as an appetizer.

NOTE: This is an easy recipe to diversify on.  Try these variations:

– Substitute a small amount of basil or oregano blossoms for the chive flowers and add 1/2 cup chopped, drained tomatoes.

– Add 1/2 cup sliced, sauteed mushrooms, or 1/2 cup diced red bell peppers.

– Substitute 8 minced nasturtium blossoms for the chive, and layer in 1/2 cup shredded cheddar cheese between layers of the egg /potato mixture.