North Fork Frittata

harbes-header-21Lush farm stands line Long Island’s North Fork.

Late summer treasures make for a fertile frittata. Serves 2. Preheat broiler to high heat.

In an oval fry pan, in a little butter and olive oil, over medium high heat, brown sliced seasonal red/white/green onions to taste. Add sliced poblano/serrano/chile peppers. Add a chopped heirloom tomato or two. Add a sliced yellow summer or zucchini squash.

Beat 4 eggs with a tablespoon plain yogurt lightly. Season with basil and ground black pepper. Add to the pan and stir until set on the bottom. Add sliced cheese, whatever is local, on top.

Place under the broiler until bubbly and brown. Divide on two plates with a spatula. Garnish with fresh peach salsa and serve with corn bread.

 

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