Cabin Cooking: Garden Fresh Frittata for Two

Summer is my garden harvest time, and I like to use the produce to make our float cabin meals. It the day isn't going to be too hot, I like to bake a

Garden Fresh Frittata for Two

3 eggs
1/8 cup milk
1/2 small onion diced
1/4 green pepper diced
3 large chard (spinach or kale) leaves
2 mushrooms sliced
3 asparagus spears
1 tablespoon butter or margarine
1/2 teaspoon crushed thyme
salt and pepper to taste
vegetable spray
1/2 cup shredded cheese

You can adjust the amount or type of vegetables based on what you have on hand in the fridge or garden.

Saute onion, pepper, and mushrooms in butter on low heat until tender. Add asparagus and chard and heat until the chard wilts. Remove from heat and place in the bottom of an oven baking dish that has been lightly coated with vegetable spray.

Beat eggs and milk vigorously in a bowl. Briskly encorporate thyme, salt and pepper. Gently pour the egg mixture over the vegetables in the baking dish.

Bake for 20 minutes at 350 degrees. Sprinkle cheese over the top and return to the oven for an additional 5-10 minutes, or until the cheese is melted and a knife inserted in the middle comes out clean.

Breakfast on the front porch.

Serve warm. The first time I served it with fruit cups. The second time I baked flour tortilla triangles until crisp with melted cheese on top. Can you guess which one I preferred? -- Margy