SUMMER VEGETABLE FRITATA
This frittata is a great and tasty way to use the best of the summer vegetables. We serve it as a special at the inn at breakfast, but it would be just as good served at lunch or dinner with crusty bread and butter.
It is so easy to make because you cook all in a large skillet and then pop it in the oven to finish.
Heat oven to 350 degrees.
You will need:
1 tablespoon butter
1 large onion chopped fine
1 16 ounce package of baby spinach
1 cup yellow squash diced into 1/4 inch cuts
1 cup zucchini diced into 1/4 inch cuts
1 8 ounce package of feta cheese with herbs
9 jumbo eggs
1/4 cup of heavy cream
22 grape tomatoes sliced long ways
salt and pepper to taste
Heat the butter in the large skillet and add the onion. Cook for several minutes over medium heat until the onions are translucent. Add the spinach and continue cooking until the spinach has wilted. Turn the heat to low and add the yellow squash and the zucchini .
Mix the eggs and cream in large bowl, crumble the feta into the eggs and mix well. Pour the egg mixture over the vegetables in the skillet.
Take off the heat and arrange the sliced tomatoes over the top of the frittata mixture. Grind fresh salt and pepper over the top of the tomatoes.
Bake at 350 degrees for 30 minutes of until just set.