I just had to share this recipe for a fantastic frittata I made yesterday.
Baby zucchinis, summer squash, new potatoes, and onion (chopped to uniform size)
Butter and vegetable oil for sauteeing vegetables
4 eggs
1 c. milk
1 bar grated Crowley Sharp
Herbs de Provence
Kosher salt
Freshly ground black pepper
Cayenne pepper
Baby spinach
Walnuts
Dried cranberries
Pre-heat over to 350 degrees. Pan roast the vegatables in a mix of oil and butter until cooked. Season the cooking veggies with herbs de provence, kosher salt and a good thorough grinding of fresh black pepper, sprinkle some cayenne, too. Combine 4 eggs and milk with grated Crowley cheese. Add the egg/milk/Crowley mixture, give it a quick stir and pop in the oven for about 15 minutes until set and golden. Serve on top of a bed of baby spinach, walnuts and dried cranberries.
Submitted by Carol H.