Summer Squash Frittata

By David Preston Easley, M.D.

Ingredients:

Six medium yellow summer squash

One medium purple eggplant

Two large green tomatoes

Four tiny spring onions

Ten large fresh eggs

One mild red pepper

6 oz. Firichville Farms Country Ham

Grill all the vegetables and the ham on the outdoor grill until tender and browned with some grill stripes. Coat the ten inch skillet with the country ham oil and remove the ham. Coat the entire bottom of the skillet with paper thin slices of the tiny onions. Layer on the Finchville Farms Country Ham cut into eight inch strips. Layer on the grilled tomatoes, then the eggplant and finally the squash strips.

Lightly beat the eggs and pour over the mixture and cook for thirty minutes on lowest heat on the grill with the grill lid closed.

Finish the dish for five minutes under the broiler. Carefully loosen the contents of the skillet and then invert onto a twelve inch skillet to serve eight.

The eggs and the red pepper come from my home 2.2 miles from the Bardstown Road Presbyterian Church. The squash and tomatoes and eggplant come from my garden in Crescent Hill 1.6 miles away from tonight's dinner. The proceeding were all harvested after lunch today. The Finchville Farms Country Ham is from south of Shelbyville 22 miles from the Church's Parking lot. The tiny onions came from my winter garden, I've kept them stored in the breezeway all spring.