A garden medley to satisfy any vegetable lovers’ tastes.  This can be served on a bed of rice and served as a main meal or used as a side dish.

These vegetables are available year round in grocery stores but we are embarking on summer’s production of an abundance of fresh green zucchinis, deep purple eggplants, colorful peppers, and a variety of tomatoes.  Whether you have your own backyard garden or exploring local farmer’s markets, summer is about ready to explode with fresh pickings.

Need a healthy and simple weeknight meal? Try making a frittata. This can be a meal in itself or a nice addition to a fresh salad. It can be eaten hot, warm or room temperature.

A frittata may be described as an open-faced Italian omelet. Like an omelet, it consists of eggs cooked in butter with a variety of fillings. The texture is firm and set, although never to the point of being stiff and dry.

Do you have an overstocked produce drawer with a questionable life expectancy?  You can create your own flavor of a frittata. Leftover vegetables always work well in a frittata.  It’s a good way to use up vegetables (that you know would never get eaten otherwise) and get a second meal out of your first time efforts.  Yes, frittatas can be made extra simple with eggs and just cheese.  But by adding vegetables it’s a nice way to incorporate more veggies into your diet, which I’m sure a good chunk of us need to do.