Garden Frittata

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We've been getting a lot of eggs from our new hens lately, and i've been using them to make frittatas. A Frittata is an egg-based dish similar to an open faced omelet or quiche enriched with additional ingredients. Typically it is started on top of the stove and completed in the oven. Frittatas are easy to make, and delicious. It's a great way to use up extra eggs and garden produce. i used items i had on hand, you can easily change the recipe to incorporate what ever veggies you have or want.

Garden Frittata
Ingredients

6 eggs
1/2 cup milk

1 small/medium onion sliced thin
1 small zucchini and/or yellow squash chopped

3 tablespoons extra virgin olive oil
1-2 cloves garlic minced
1 handful of fresh spinach leaves shredded
1-2 small tomatoes or  a small handful of cherry tomatoes sliced thin

2-3 tablespoons of fresh goat cheese

2-3 tablespoons fresh basil shredded

Salt and pepper to taste

Instructions:

1.Mix the eggs and milk in a bowl with a whisk or fork until well-beaten, and season with salt and pepper. Set aside.

2. Warm 2 tablespoons of the olive oil in an oven-safe skillet ( i used cast iron). Add the onions. Saute on medium-low heat until the onions begin to caramelize (turn golden brown), about 10 minutes. Add garlic, squash and shredded spinach, stirring constantly until spinach wilts and veggies are tender crisp.

3. Remove onion mix from pan, and set aside in small bowl. Warm remaining olive oil on medium-low heat and make sure pan is well coated. When oil is warm, add beaten eggs to the skillet. Allow the bottom to set, but the top should still be wet. Turn off the heat.

5. Arrange the caramelized onions, garlic, spinach evenly on top of eggs. Then add the tomato slices, sprinkle with fresh basil and goat cheese.

6. Place skillet under broiler. Broil, checking often, until the top of the frittata is golden and sizzling. 2-3 minutes. Remove from oven, loosen with a spatula, slide on to serving plate. Cut into 8 equal wedges and serve immediately.