Eggs Frittata ala Swiss Woods

Lancaster County and produce, fresh from the garden, seem to go hand in hand. Plump tomatoes still warm from the stalk, zucchini and squash picked at just the right moment, and onions sweet and wonderful. Summer is the season for all things fresh and once again I am overwhelmed by the amount and quality of the produce available.

I look at my counter lined with dark red tomatoes, and can hardly wait to turn them into something amazing for breakfast. This morning they made the topping for a baked egg frittata. This is a variation on our eggs Florentine or baked eggs and cheese.

I am convinced that every innkeeper has his or her own rendition of this wonderfully versatile dish. The base is a mixture of eggs and cheeses to which you can add just about anything vegetable or even meat. It holds well on a buffet, makes for a great supper, or even works with soup for lunch.

Today I am baking it in a ceramic 9X13 pan but it works equally well in individual ramekins or a decorative oven safe casserole dish. Just remember to adjust the baking time for smaller quantities.

Serves 8-10

6 eggs

12 oz cottage cheese

4 oz butter, melted

8 oz cup sour cream

8 oz cream cheese, softened

2 Tbsp flour

2 cups shredded sharp cheddar cheese

½ cup red onion, diced

3 ripe roma tomatoes, diced ( about 2 cups)

2 stems basil, leaves removed and chopped (about ¼ cup)

1 cup yellow squash or green zucchini, julienned

With hand mixer, mix the first 6 ingredients well

Add the shredded cheddar cheese

(At this point you can hold the mixture in the refrigerator overnight to bake in the morning)

Preheat the oven to 350F

Add the diced onions to the egg mixture

Pour egg mixture into a 9 X 13 baking dish which has been lightly greased

Bake for 20 minutes until just set around the edges. It should not be set in the middle