Lotta Frittata

Lately I've been going to the farmers market every week, sometimes twice per week, and the produce has been blowing my mind. I've developed a sweet summer ritual of making a frittata every week with fresh farm eggs from the market, and whatever produce I pick up there. Lately that's been corn that is explosively sweet, sometimes chard or potatoes, and sometimes squash and fresh herbs from our garden. Tonight's frittata featured corn, chard, sweet red onions & juicy early girl tomatoes from the market, basil & sliced padron peppers from our garden, and shaved imported parmesan. The simple tastes of summer abundance. It doesn't get much better than that and I'm savoring it as it comes and enjoying it while it's here.