by Karin Calloway
When the gardens of my friends and neighbors are putting out more vegetables than they can handle, I’m the happy recipient of the fruits of their labor. Since the kitchen, not the garden, is my domain, I enjoy experimenting with their garden-fresh produce. This Summer Frittata can be prepared with the rewards from your garden, or with a quick visit to the produce stand or supermarket.
I chose to use cubed Swiss cheese instead of grated. I like the cheese’s buttery flavor, but feel free to substitute what you have or prefer. Brie, Monterey Jack or Mozzarella would all be good. Muffins and a fresh fruit salad or sliced tomatoes and cucumbers topped with vinaigrette would be my side dishes of choice for a light, yet delicious summer meal.
Preheat oven to 350 degrees F. Melt butter in 12-inch ovenproof skillet over medium-high heat. Add vegetables and saute until tender, about 5 minutes. Decrease heat to medium-low and fold in the bread and cheese cubes. Quickly pour the eggs over the top. Cook on top of the stove for 3 minutes, then place in the preheated oven and bake for 10 minutes. Remove from oven* and invert onto a serving platter. Cut into wedges and serve.
- 2 tablespoons butter
- 1/2 cup diced zucchini
- 1/2 cup diced yellow squash
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/4 pound mushrooms, sliced
- 3 1/2-inch slices French bread, toasted, buttered and cut into 1/2-inch cubes
- 1 cup cubed Swiss cheese
- 5 eggs, beaten
Makes 4 servings.
* Use thick oven mitts when removing the skillet from the oven.