Ingredients

• 1 1/4 lb summer squash, coarsely grated

• 1 large garlic clove

• 1 shallot, minced

• 1 cup sweet corn, off the cob

• 3 tbsp olive oil

• 6 free range eggs

• 1/3 cup jack cheese, shredded

Directions

To assemble:

Toss the squash with one teaspoon of salt and then set aside in a colander for about a half hour to drain.

Rinse and squeeze dry.

Heat one tablespoon of the olive oil in a medium to large skillet over medium-high heat. Add the garlic and shallot, cooking until just browned. Add the squash and corn and allow to cook until the edges begin to turn golden. Turn heat off and transfer the squash-corn mixture to a bowl and set aside.

Preheat the broiler on a medium-low setting.

Beat the eggs with salt and pepper. Add the squash mixture along with the cheese and stir until combined thoroughly.

Heat the remaining two tablespoons of olive oil in the same skillet, it will still have excess oil from cooking the squash. Once warm, add the egg and squash mixture and lower the heat. After letting them cook for a minute, give the pan a gentle shake to make sure the egg is not sticking, if they are loosen them around the edges with a rubber spatula. Continue cooking until the eggs are set and almost dry. Then put the frittata in the oven and let the broiler finish cooking the top. It should be slightly golden. The total cooking time of the egg mixture should be 15-20 minutes, but watch carefully.

Remove from the oven and serve immediately. This recipe is also delicious garnished with chopped tomatoes.