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It’s the time of the year when neighbors and colleagues are happy to share their bountiful garden vegetables. These ingredients are in abundance this month and make for yummy and healthy recipes that will delight the senses. Chefs and Nutrition Therapists agree that the benefits to eating seasonally and locally are many (cheaper, better for the environment, fresher, healthier, etc.) We find this frittata recipe one that is sure to impress.
- 2 leeks, trimmed and cleaned
- 2 yellow summer squash or zucchini
- 1T. oil or butter
- 2 cups, packed, spinach leaves (no stems)- coarsely chopped
- 6 eggs
- 1/3 cup milk
- To taste – salt
- To taste – pepper
- 2 t. fresh dill- minced
- ½ cup grated cheese of choice
- Preheat oven – 350 degrees
- Split the leeks lengthwise in half, clean, and then slice crosswise into thin slices.
- Trim and slice the squash.
- Heat the oil or butter in a seasoned cast iron pan or, preferably, a nonstick 10-in. sauté’ pan, over moderate heat.
- Add the leeks and sauté’ until wilted.
- Add the squash and spinach, sauté until just tender.
- Beat the eggs and milk, add dill, salt and pepper to taste.
- Heat the pan with vegetables, over moderate heat. Add the egg mixture and lower the heat.
- Stir and cook slowly until the eggs are set but creamy in the middle.
- Sprinkle with cheese and put pan in oven, uncovered, until set.
- Slide the frittata onto a plate or cutting board
- Cut into 4 wedges. Serve immediately.
Serve with sweet curried (cumin, curry, cayenne) potatoes.
Resource: Gisslen, Wayne. Professional Cooking: 8th edition 2015. John Wiley and sons
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