Fresh Vegetable Frittata

Recipes for Picnics

From the kitchen of Captain Fairfield Inn in Kennebunkport, Maine

FRESH VEGETABLE FRITTATA (for 6-8 persons)

Eggs
Vermont Cheddar, shredded
2 cloves fresh garlic, chopped
1 red pepper
1 green pepper
1 Spanish onion
1 yellow squash (small)
1 green squash (small)
2 ripe tomatoes, in wedges
2 sprigs fresh basil
2 tablespoons olive oil
Oregano, thyme, fresh-ground black pepper

Heat saute pan with olive oil. Over medium heat, lightly cook chopped garlic, add freshly cut vegetables (1/2" strips). Add oregano and thyme, then gently toss. Keep vegetables firm, do not overcook. Remove from heat.

For each individual serving: beat 2 eggs, pour into heated 7"-9" teflon pan, lightly oiled. Add vegetables to top. Arrange colors, do not stir. Top with cheddar cheese and freshly-ground black pepper. Salt optional. Cover and cook over low heat until cheese is melted. Loosen and slide onto warm platter. Serve with toasted French bread.

May be prepared in large pyrex dish and baked in oven at 325 degrees. Leftover vegetables are ideal for pasta primavera dinner.

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