Skillet Frittata with Fresh Summer Vegetables


2 tablespoons olive oil
1 Spanish onion, coarsely chopped
1 clove fresh garlic, minced
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 medium summer squash
1 medium zucchini
1/2 teaspoon fresh oregano
1/2 teaspoon fresh thyme
3 ripe plum tomatoes
2 tablespoons butter
12 eggs, slightly beaten
2 tablespoons chopped fresh parsley
1 cup grated sharp cheddar cheese
Fresh ground pepper


Prepare and set aside: Cut the peppers, squash, and zucchini into ¼ inch strips. Dice the tomatoes into ¼-inch cubes.

Heat the olive oil in a large saute pan over medium heat. Add the onion and garlic. Saute until translucent. Add the peppers, squash, zucchini, oregano, and thyme and gently saute until vegtables are slightly firm, but not overcooked. Remove from heat, add the tomatoes, but do not stir.

Heat a 15” saute pan with butter. Add the beaten eggs to the pan. Once the eggs begin to set, add the vegetables to the top. Arrange colors, do not stir. Top with the parsley, cheddar cheese, and black pepper, (salt optional).

Cover and cook over low heat until cheese is melted and eggs are no longer watery. Loosen sides and slide onto warm plate.

Cooking & Recipes


6 large servings


The Captain Fairfield Inn, Kennebunkport, Maine


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This is so similar to what I

This is so similar to what I eat every morning! Mine is heavier in the vegies and lighter on the egg, served with plain yogurt. I use about a cup and 1/2 of vegies(variety of ones I have on hand, spinach always) 1 egg and 1 slice of bacon cooked and chopped up.
cook with coconut oil as olive oil breaks down when heated, it is better for a finishing oil.JS