Give me about a month and I'll stop posting all of these recipes from the garden! I'm sure the produce will slow down by then.
A few weeks ago, I was planning to make a quiche, but something went wrong with the crust. Terribly wrong. But I had all sorts of eggs ready for a quiche, so I searched my Betty Crocker cookbook for an egg recipe and came across a frittata. I could use a bunch of stuff from the garden, so I went for it. I don't think I'll ever go back to quiche again!
Garden Fresh Frittata
(adapted from a recipe in Betty Crocker)
Handful of basil, cut in thin strips
1 cup corn
2 small tomatoes, chopped
1/2-1 cup cheese
Beat eggs and basil together and set aside. Sautee the onion and corn in olive oil for about three minutes. Add tomatoes and sautee for two minutes. Add eggs and basil. cook by lifting sides up to cook the eggs on top. When the eggs are nearly finished cooking, sprinkle cheese on top and broil for 1-2 minutes.
Fresh from the garden: onion, corn, tomatoes, basil and cucumbers (for salad). Easy peasy.