Here's a recipe for frittata, an Italian version of the omelette. We live on this during a normal summer. This year, zucchini got started late due to bed expansion so we're just now getting our first zucchini. You can use any summer squash for this, though. Do use fresh herbs, dried ones don't really cut it for this.
Makes 4 large servings
6 eggs, whisked
all-purpose olive oil
1 medium onion, any colour, diced
1 medium or 5" of a large zucchini or summer squash, diced
fresh herbs such as basil, oregano, rosemary, tarragon, thyme
salt and freshly ground pepper
Saute onion and squash in olive oil in a 12" skillet until al dente, not mushy. Add egg to cover and lower heat to low/med. Add herbs and season with salt/pepper
. As egg sets, lift to allow raw egg in the middle to cook underneath until the top is barely wet. Invert a plate on top of the skillet and with one hand on the plate, invert the skillet so the frittata is now on the plate. Slide frittata back into the skillet so the top can finish cooking. This should only take a minute or two. Divide into 4 portions and enjoy.