jason's frittata

Yum yum yum!  This was the perfect start to my last day in Knoxville. If it wasn't for Jason Langston and his "world renowned" garden, this wouldn't have been possible!  Jason was nice enough to give our family fresh cherry & heirloom tomatoes, yellow squash, green peppers, habanero peppers, red chili peppers, & jalepenos.  I stayed away from the hots... I'm not one for spicy food. Thank you for being so generous -- this frittata sure beats Cheerios. Below is the recipe which was altered towards the amazing veggies we received! See you all in Paris! 

Ingredients:

6 eggs, slightly beaten

1/4 cup milk or half and half

2T garlic

1/2t dried dill(you can also use more, fresh)

1/4 stick butter

salt and pepper

1 onion, sliced

1 zucchini, sliced

1 medium/large tomato, sliced

fresh herbs(basil, parsley, etc)

fresh Mozzarella, sliced(can use smoked for this, as well)

freshly grated parmesan cheese

Directions:

Melt butter in 10inch cast iron (or other oven proof) skillet and add garlic.

Cook a couple of minutes. Combine eggs with milk, dill, salt and pepper and add to skillet. Bake for about 10 minutes at 350, until eggs begin to set.

Remove from oven and arrange veggie(zucchini, onions, then tomatoes) over egg shell. Top tomatoes with a bit of salt and pepper and fresh herb.

Add Mozzarella slices then sprinkle with Parmesan.

Bake another 10-15 minutes until eggs are set and cheese is melted.