Summer Frittata

Summer Frittata


6 fresh May Tree Farm eggs

1/2 c. milk

1c. cheese (we like colby-jack but cheddar or whatever will work fine)

1/2 large vidalia onion (diced)

1 zucchini or yellow squash (sliced)

1 large tomato (diced)

In a cast iron skillet over med-high heat, heat 2 Tbsp. olive oil and cook onion until translucent.  Add squash and continue cooking until soft (2-3 min) add tomato.

Beat eggs with milk and pour over veggies.  Cover the skillet and turn heat to med-low and allow to cook for about 10 min. (the center will still be runny)

Remove lid and put the skillet under the broiler for about 5 minutes until the eggs are set and the top is beginning to turn golden-brown.

Sprinkle cheese over top and return to broiler for 2-3 min until cheese is melted.

Let sit for about 5 minutes before cutting into wedges.  This is a great summertime meal with a salad on the side. Yum!

*picture taken in the kitchen at May Tree Farm.  I cooked this frittata in my favorite cast iron skillet.  If you don’t have one, you should get one.