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.
- 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.