A frittata is a great way to use any kind of fresh veggies you might have around, and with the addition of eggs from a local farm it is exceptionally delicious.




Farmers’ Market Frittata (serves 2 -3 people)

1 small, yellow, summer squash, sliced thinly

1 baby onion, diced

1 TBSP fresh basil, chopped

1/4 cup tomato, diced

6 farm fresh eggs

2 TBSP milk

1/2 cup garlic cheddar cheese, grated (I used cheese from Ashe County Cheese in West Jefferson, NC. You can substitute your own favorite cheese; adding 1 clove diced garlic to vegetable mixture if you aren’t using garlic cheese.)



olive oil cooking spray

Preparation Instructions:

Whisk eggs until well mixed. Stir milk, basil, and half of grated cheese into eggs. Salt and pepper egg mixture to taste.

Spray 8-inch oven-safe*, non-stick skillet with olive oil and heat over medium heat. Saute squash and onions until squash are tender-crisp.

Pour egg mixture into skillet with vegetables. Cook until eggs are almost set; lifting edges occasionally to allow uncooked egg to flow underneath.

When eggs are almost set, preheat broiler. Sprinkle remaining cheese over the top of the frittata. Put the frittata under the broiler until eggs are set and top is lightly browned.

After removing pan from oven, invert a plate over the skillet and turn it upside down to remove the frittata from the skillet.

Garnish frittata with diced tomatoes and slice to serve.

*If your skillet doesn’t have an oven-safe handle you can wrap the handle in aluminum foil for the broiling step.