A simple dish that uses quite a bit from the garden.
Summer Frittata (from Rose Elliot's Vegetarian Fast Food)
8 oz. asparagus spears
8 oz. zucchini
8 sun-dried tomatoes in oil, drained
1/3 cup grated Parmesan cheese
2 Tbs chopped fresh parsley
salt and freshly ground black pepper
2 Tbs Olive oil
1) Trim the asparagus and cut the zucchini into 1/4" slices. Cook the vegetables in a little boiling water for a few minutes until tender but slightly crunchy. Drain immediately.
2) Heat the broiler. Chop the sun-dried tomatoes. Whisk the eggs lightly, add the cheese, tomatoes and parsley and season with a little salt and pepper.
3) Heat the oil in an 8-inch skillet, add the vegetables, then pour in the egg mixture. cook for 4-5 minutes, until the bottom of the frittata is set and golden brown, then put the skillet under the broiler and leave for a further minute or two to set the top. Serve cut in half or in thick wedges.