I darted from booth to booth. Buying peaches here, eggplant there. It was terrific!
At one point I sent JR back to the car to feed the meter and put the first of my booty in the trunk. While he was gone, I bought a pound of green beans, four different types of summer squash, and a ginger cream scone. By the time, he finally caught up to me I had acquired a carton of peaches, three different types of eggplant, and some fine jalapeno goat cheese. Within 10 more minutes, I had picked up a dozen chicken eggs, a dozen duck eggs and a pound of the sweetest baby beets I've ever seen. In about an hour I spent $69 and had an embarrassing moment in front of the woman selling peppers but more about that in a few days.
Today I'll give you my go-to summer squash frittata recipe. This frittata is hearty enough to serve as a meal and easy enough to please those of us with a lazy bone the size of a Bruhathkayosaurus' thigh bone.
Summer Squash Frittata
Preheat oven to 400 degrees.
4 cups summer squash, sliced thin (zucchini, yellow, mexican, you name it)
1/2 medium onion, sliced thin
4 or 5 sun-dried tomato halves, reconstituted and chopped
2 tablespoons milk (or cream or half & half)
red pepper flakes
1/2 cup Parmesan cheese
Slice your summer squash and layer in a oven proof dish. I suggest a cast iron pan or a non-stick fry pan with a metal handle. Don't pack it down. You'll want all those little spaces for the egg mixture to creep in.
Layer the sliced onions and reconstituted sun-dried tomatoes on top of the summer squash.
Beat eggs, milk, red pepper flakes and salt together. Pour over the vegetables. Don't worry if the egg mixture doesn't cover all the veggies. It will as it cooks.
Top with Parmesan cheese.
Bake for 35 minutes or until the eggs are set and the top is all golden brown and yummy.
I usually served this with some homemade shredded hash-browns and maybe a veggie sausage pattie or two.Served with a small fruit salad this would make a great meatless dinner. I know it makes a great brunch.