SUMMER FRITTATA
 with Suzanne Dunaway

I love this summer frittata made with all the lovely vegetables in the PO, and you may substitute cooked potatoes, sliced or chopped, for the pasta, and also any leftover vegetables you have in your fridge that are cooked, such as carrots or green beans or beets, although with beets you may end up with a pink frittata!

½ cup extra virgin olive oil
1 teaspoon butter
1 medium sweet onion, sliced thin
2 cloves garlic, chopped fine
1 cup fresh corn, cut off the cob or use packaged bio corn from supermarkets or bio stores
1 cup sautéed sliced zucchine
1 cup cooked short pasta  pinch of sugar
pinch of hot pepper
6 eggs
½ cup Parmesan

In a medium sized stick-proof skillet, heat the olive oil and butter.  Sauté the onion until light brown, then add the garlic and cook for just 1 minute.  Add the fresh corn niblets and cook until golden brown.  Mix the cooked zucchine with the pasta and add to the skillet, mixing it all together with a spoon.  Add the sugar and hot pepper, cook for a minute. Mix half the Parmesan with the eggs and beat well.  Pour the eggs over the vegetables and cook until just set. I sometimes put a lid on my frittata to shorten the cooking. Heat the oven broiler, and cook the frittata under the broiler for just a minute or until golden brown.  Serve cut in wedges.