We took a trip to the Broadway Farmer's Market this morning. As usual, we left with bags full of yummy things and I couldn't wait to start cooking! I threw together lots of things from the yard, barn, and market, and PRESTO! We had a delicious, nutritious brunch!
You can use any veggies you have on hand for this. (I wished I had some mushrooms and red peppers to add.) This version is vegetarian, but you could easily add some cooked, diced ham, fried and crumbled bacon, or thoroughly cooked sausage.
Farmer's Market Fritatta
small amount of olive oil
1 small, finely diced purple onion
1 clove of garlic, minced
1 each yellow summer squash, yellow zucchini, and green zucchini, cut lengthwise and then thinly sliced. (the squash were all young, small, fresh and tender!)
1 ripe tomato, sliced (or a handful of ripe cherry tomatoes cut in half)
FRESH HERBS: I picked purple and green basil, silver and green thyme, and greek oregano. Use whatever herbs you have on hand, fresh or dried. Just add as much as you like .. no specific amounts here.
6 - 8 fresh eggs, beaten
2 tablespoons of milk
1/2 cup cheese of your choice. (this morning I used a combo of Romano and sharp Cheddar)
Preheat your oven to 350.
In a large skillet, heat oil over medium heat, then add onions and garlic. Saute for a few minutes. Add sliced squashes and continue to cook for several more minutes. Add tomatoes and herbs. Toss to heat thoroughly. Salt and pepper if desired.
Beat eggs and milk together.
Spray or lightly oil 2 pie plates. Divide vegetable mixture evenly between both dishes. Sprinkle cheese evenly over dishes. Pour 1/2 of egg mixture into each dish.
Bake at 350 until thoroughly set and beginning to brown on top.
Remove from heat and let cook for 5-10 minutes before serving.
This made 2 lovely fritattas. One to eat and one to share!