Garden Vegetable Frittata

Garden Vegetable FrittataIn most parts of this country, vegetable garden season starts somewhere between April 15 and June 1st.  Once the threat of frost is gone, the seeds come out and the plants are sown.  I have found that Florida does not follow the rules.  You can garden year round here, but most people skip summer planting altogether.  By May, the first harvest is in; corn is on sale, "summer" squash is plentiful.  Garden Vegetable FrittataLast year, I tried planting some tomatoes in containers on my patio.  Unaware that summer isn't the most plant friendly time of year here, I was anxiously awaiting a plentiful harvest in August.   Then, along came two tropical storms and a host of other rains.  Despite trying to shelter the plants under the eaves of our house, those poor things were limp with over-watering and only produces a handful of marble sized fruit.  They were not cherry tomato plants, either.Garden Vegetable FrittataNow, you would think that if January was the best time to start sowing seeds, the local stores would start stocking them around that time of year.  Ha!  There are beautiful tomato plants in the stores right now.  My plan this year is to buy a couple and keep them as indoor plants in my sun room.  I will have to pollinate them by hand, but the rains won't bother them much.  Maybe I will even get a decent harvest.  It will take me a while to figure out how to have an outside vegetable patch in Florida.Garden Vegetable Frittata  
5.0 from 2 reviews
Garden Vegetable Frittata
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Ingredients
  • 1 pound zucchini, sliced
  • 1 pound yellow squash sliced
  • 1 small sweet onion, chopped
  • 1 large tomato, diced (or 1 can diced tomatoes, drained)
  • 2 cups grated sharp Cheddar cheese
  • 4 eggs
  • 1 cup milk
  • 1 clove garlic, minced
  • 2 tsp basil
  • salt and pepper to taste
Instructions
  1. In a pan, saute the squash and onion until tender.
  2. Transfer to a greased 9 inch pie plate.
  3. Top with cheese and tomato.
  4. Combine eggs, milk, herbs, garlic, salt and pepper.
  5. Pour over the cheese and tomato.
  6. Bake uncovered 375 for 45-50 minutes or until center is set.
  7. Let stand for 10 minutes before serving.

 

8 thoughts on “Garden Vegetable Frittata

  1. This looks delish! I cannot wait until I have all of these veggies to pick from my garden.
    Thank you for sharing this.

    We are having a party at Tumbleweed Contessa tomorrow – Saturday Dishes. This would be a perfect addition to our fare. Love to have you drop by.

    Wishes for tasty dishes,
    Linda
    Tumbleweed Contessa

  2. I’ve been trying to get back to basic foods and this frittata recipe fits perfectly. My son used to start our garden plants from seed, but now that he is away in college, we will have to buy seedlings for the garden.

  3. What I love about dishes like this is the versatility in the veggies you can toss in. I’ve made many variations, and they always make me think of what else I can do the next time I’m stocking up at the farmer’s market! Thanks for reminding me to get some fresh veggies on my list for this week!

  4. I love frittata in the summer–it really hi-lights the veggies. I confess I had never thought much about gardening in Florida–I can see that would be a PIA!

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