Easy Summer Frittata

Frittatas are a great dish for a light dinner, brunch, or lunch. This Italian-style omelet is versatile—you can make it with any number of different ingredients—delicious, and inexpensive. Make sure you use good quality eggs; bonus points if you have your own backyard chickens. We used zucchini from our summer vegetable garden, but you can use anything you like. Kale and Swiss chard are really good, as are spinach and asparagus. Leave the ham out to make it vegetarian.

Ingredients

• 6 large eggs
• 1/4 cup extra virgin olive oil
• 1/2 yellow onion, finely chopped
• 1 clove garlic, minced
• 1/4 pound ham (I used Trader Joe's rosemary ham)
• 1/2 cup grated parmesan cheese
• 1 or 2 zucchini, coarsely grated
• 2 sprigs fresh thyme
• Salt and freshly ground black pepper to taste

Directions

Preheat your oven to 350ºF. Heat olive oil in a well seasoned cast iron skillet or non-stick sauté pan. Sauté garlic and onion until soft, about 10 minutes, then add ham, tyhme, and zucchini. Cook until most of the water evaporates from the zucchini, about 5 more minutes. Season with salt and pepper to taste.

In a medium bowl, whisk eggs together with parmesan cheese. Pour egg mixture over ham and vegetables in pan. Immediately place in the oven and cook for another 10 minutes or until eggs are set. Slice into wedges and serve along with crusty bread and a green salad.