Summer Harvest Frittata

Yield: 6-8 servings

Ingredients

6-8 large eggs (more eggs will give you a fluffier thicker frittata, less eggs and it will be thinner)

1/8 teaspoon red pepper flakes (optional)

1/4 cup fresh basil, roughly chopped

1 tablespoon olive oil

1/2 cup celery, chopped

1 small red onion, chopped

2 cloves garlic, minced

1 medium zucchini, quartered and sliced

1 medium yellow squash, quartered and sliced

1 cup grape tomatoes, halved or quartered depending on size

Salt and pepper to taste

In a medium bowl, whisk the eggs with a small pinch of salt, basil, and red pepper flakes if using. Set aside.
Heat olive oil over medium-high heat. Add the onion and celery, season, and sauté about 3-5 minutes until the onion is translucent.
Add the garlic and sauté another 2 minutes, being careful not to burn it.
Add the vegetables, toss around and sauté about 8-10 minutes, until they are tender. Salt and pepper to taste.
Turn down heat to low and pour in egg mixture; cook until eggs are almost set, 8 to 10 minutes.
Remove from heat. Cover and let stand until eggs are completely set and no visible liquid egg remains, 5 to 10 minutes. Cut into wedges.

Optional: Place under broiler for 1-2 minutes to set.