Summer Vegetable Frittata Serves 6
Wash and prep vegetables and herbs:
1 zucchini squash, diced small 1 green bell pepper, chopped
3 plum tomatoes, chopped 1 summer squash, chopped
3 scallions, thinly sliced (white, and some of green) 1 garlic clove, minced
1 tsp. fresh thyme, chopped ½ teaspoon fresh oregano, chopped
1 tsp. fresh parsley, chopped
Get ready: 2 tablespoons olive oil
1 tablespoon butter
12 eggs, whisked with a dash of salt and pepper (chill until ready to use)
Place olive oil in a sauté pan.
Add onions and garlic. Sauté over medium heat 1 minute.
Add squash and peppers. Toss gently and cook until tender crisp, about 2 minutes.
Add thyme and oregano. Toss and cook 30 seconds more.
Remove vegetable mixture from pan and set aside.
Reduce heat to low. Add butter, then tomatoes. Stir.
Pour whisked eggs into sauté pan. As eggs begin to set, pull edges in with a spatula, letting uncooked egg run off to the edge. Repeat several times, until most of egg mixture is set.
Top with sautéed vegetables and parsley, then cheese. Cook over low heat until cheese is melted.
Slide onto warm plate, cut into 6 wedges. Garnish with fresh herbs if desired.
