Frittatas are a delicious way to start the day! Use in-season vegetables and locally made cheeses to elevate this savory, sustainable dish.
- 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
- Heat oven to 425˚ F.
- Add eggs, milk, salt, and pepper in a medium-sized bowl. Whisk until combined, about 30 seconds. Set aside.
- 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.
- 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.
- Add ribbons of yellow squash and cook for about 2-3 minutes.
- Pour the egg mixture over the sauteed vegetables.
- Top egg mixture with sun-dried tomatoes, goat cheese, greek olives, thyme, salt, and ground black pepper. Cook for 4-5 minutes.
- 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.
- 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