Summer Frittata #Recipe by @MaddieDayAuthor #Giveaway

MADDIE DAY here, in that glorious time of year in New England when fresh produce surrounds us. 

We have a share at a local farm that uses organic growing practices. Even though it's a small share, it's still a lot of produce for just Hugh and me. We have no problem getting through the fresh tomatoes and sweet corn, but I never want anything to spoil.

We currently have a lot of lovely freshly dug potatoes from Heron Pond Farm, a couple dozen delicious local eggs, and my homegrown basil, which has been flourishing this year. I also had some of my own tomatoes that were splitting and threatening to rot on a day when I was out of ideas for dinner.

What better to make for dinner than a yummy frittata? It's vegetarian, into the bargain.

I also have a stack of advance copies of Deadly Crush! It's the next Cece Barton mystery, due out in hardcover in late November, and the ARCs just arrived. 

And Cece is a vegetarian, so she might be having this fritatta for dinner, too! I'll send one US commenter one of the ARCs. 

Summer Frittata

Ingredients

For the frittata

1/4 cup olive oil

3 medium potatoes, diced (ignore the fourth potato in the picture)

1 medium onion diced

1 green pepper, diced

salt and pepper to taste

6 eggs

1/4 cup milk

1 cup Pecorino Romano or Parmesan, grated

For the tomato topping

3 cups tomatoes, roughly chopped

1/4 cup extra virgin olive oil

salt and pepper to taste

4 tablespoons basil chiffonade, divided

Instructions 

Preheat oven to 350F.

Heat a cast iron skillet to medium heat then add the olive oil along with the diced potatoes. Saute for 10 minutes then add the onion and pepper and continue to cook until the potatoes are almost tender (about 5 more minutes). Season with salt and pepper to taste.

In a mixing bowl, beat together the eggs, milk, and cheese.

Pour the eggs over the potatoes then turn off the heat.

Level off the frittata with a spatula. Place the pan into the oven.

Cook until the eggs are set (about 15 minutes).

For the tomato topping

While the frittata is baking, heat a large pan to medium heat. Add the olive oil along with tomatoes and saute until they wilt (about 7 minutes).

Remove the pan from the heat and season with salt and pepper to taste. Add half the basil to the tomatoes and mix well.

Once the frittata is finished baking, top with tomato sauce and remaining basil.

Enjoy!

Readers: How do you like your summer veggies? Remember, I'm giving away an advance copy of Deadly Crush!~

🍅🥔🥬

Murder at the Rusty Anchor is out and available wherever books are sold!

My most recent releases are A Case for the Ladies.

And Deep Fried Death, #12 in the Country Store Mysteries.

And Murder Uncorked, Cece Barton Mystery #1, which released in late October.

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We hope you'll visit Maddie and her Agatha Award-winning alter ego Edith Maxwell on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.