Veggie Breakfast Frittata

This Veggie Breakfast Frittata is a delicious way to start the day! Use in-season vegetables and locally made cheeses to elevate this savory, sustainable dish.

Ingredients: 

• 1 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• 8 eggs, lightly beaten
• 1/4 cup of milk of your choice (I use skim milk)
• 1 yellow squash, rinsed and sliced into ribbons
• 1 medium onion, diced
• Sun-dried tomatoes packed in olive oil, sliced into thin strips
• 1-4 oz package of goat cheese with garlic & herbs, crumbled (or plain feta cheese)
• 2-3 sprigs of fresh thyme, rinsed, dried, and leaves removed from sprigs
• 8 Greek olives, sliced into quarters
• Salt and freshly ground black pepper, to taste

Directions:

1. Heat oven to 425˚ F.
2. Add eggs, milk, salt, and pepper in a medium-sized bowl. Whisk until combined, about 30 seconds. Set aside.
3. Slice yellow squash into thin ribbons using a vegetable peeler. Thinly slice onions and sun-dried tomatoes. Cut Greek olives into quarters. Crumble the goat cheese. Set all aside.
4. Heat a 10-inch stainless steel frying pan on medium-high heat, adding butter and olive oil. Add sliced onions once the butter has melted, and cook for 5 minutes.
5. Add ribbons of yellow squash and cook for about 2-3 minutes.
6. Pour the egg mixture over the sauteed vegetables.
7. Top egg mixture with sun-dried tomatoes, goat cheese, greek olives, thyme, salt, and ground black pepper. Cook for 4-5 minutes.
8. Remove the frittata from the cooktop stove and put it immediately in the oven. Bake for 15-20 minutes or until the eggs have set. The top of the frittata should be lightly golden and puffy.  
9. Be sure to use an oven mitt to remove the pan, as it will be extremely hot. Let the frittata sit for 5 minutes before cutting it into eight equal slices. Serve immediately.  For a bit of a zing, add your favorite hot sauce on top.

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer