This recipe is easy and wonderful for this time of year because it utilizes some ingredients that are currently bountiful!

Ingredients

3 Tbs Sierra Nevada Cheese Co. butter

4 cups chopped summer squash (any assortment you like; zuchini, crooked neck, sunburst, etc...)  I got a variety from GRUB.

3 cloves of garlic, minced from Farmer's Market

1-2 seeded and chopped jalapenos from my garden

12 large eggs from Chris' Egg Farm

1 tsp salt unfortunately not local

2 medium size tomates, sliced from my garden

1/3 cup chopped basil from my garden

3-4oz Sierra Nevada Cheese Co. Chevre

Preparation

-Melt 3 Tbsp. butter in a 10-inch ovenproof skillet over medium-high heat; add summer squash, garlic, and jalapenos.  Sauté 12 to 14 minutes or until veggies are tender. Remove skillet from heat.

 -Whisk together eggs and salt until well blended.   The more you whisk the fluffier your frittata!  Pour over vegetable mixture in skillet. 

-Cook over low heat until the bottom half has set.  Then sprinkle on chevre, basil, and tomatoes

-Bake at 350°  or broil at 500° until edges are lightly browned and center is set.

-Run a spatula around the inside rim to loosen the frittata from the skillet. 

-Enjoy!