We get shares of fresh fruit and vegetables from our local CSA and it is amazing! I strongly recommend looking into one in your area. The real flavor of fresh produce makes everything I make taste amazing.
Tonight for dinner we went for a veggie skillet frittata* to use up our summer squash & zucchinis
What a wonderful idea. It was my first time attempting one and really didn't turn to a recipe.
I started by chopping:
2 cloves fresh garlic
1 large onion
1 summer squash
1 zucchini
Place everything in a nonstick skillet with 2 tablespoons of EVOO (Extra Virgin Olive Oil).
Saute until they are cooked through and onions are translucent.
Mix 8 eggs with 1/2 cup of milk (whole or low fat). After well combined mix in 1 cup of shredded cheese, your choice, I chose Mozzarella.
Pour mixture over veggies already in the skillet. Place on medium and cover for approximately 8 to 10 minutes. Wait until it is cooked through and is nice and fluffy, it should rise up from edges to the center.
You can either flip onto a serving plate or cut and serve from the skillet.
Enjoy!
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