Summertime Frittata (Vegetarian)
START TO FINISH: 30 minutes
8 large eggs (Dustin’s Eggs)
2 tablespoons olive oil (Texas Hill Country Olive Company)
2 tablespoons butter
2 ears of corn, shucked and cut off the cob (Nawara Family Farm)
1/2 cup red onion, diced (Cellar Farms)
1 cup cherry tomatoes, sliced in half (Atkinson Farm)
1 yellow squash, diced (Nawara Family Farm)
4 tablespoons parsley, roughly chopped (Sullivan’s Happy Heart Farm)
3 ounces goat feta cheese, crumbled
as needed sea salt (Salt Masters) and pepper
Preheat oven to 400 degrees.
Whisk eggs in a large bowl until blended together. Season with salt and pepper. In a 8 to 10 inch oven safe skillet, heat the olive oil and butter. Sauté the onions, squash and corn until soft. Add the egg mixture to the pan and allow cooking until the egg sets slightly around the edges.
Sprinkle cheese, parsley and cherry tomatoes on top of the frittata. Place the skillet in the oven and bake for 10-15 minutes or until it turns golden brown and the egg puffs up. When removing the frittata from the oven make sure the center is completely cooked and firm.
Allow the frittata to rest for five minutes, then cut into wedges and serve.
Recipe courtesy of Rice Dining Chef Manny de la Mora